Shakshuka (Moroccan Eggs In Spiced Tomato Sauce)

Ingredients

• 2 tbsp olive oil
• 1 large white onion (diced finely)
• 1 red bell pepper (diced finely)
• 3 garlic cloves (minced)
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1 tsp red pepper flakes or chili powder (try smoked red pepper flakes for a slight smoky heat)
• 2 tsp ground cumin
• 1 tsp ground coriander seed
• 2 tsp paprika (if you have smoked paprika, use 1 tsp regular and 1 tsp smoked)
• 800 grams canned tomatoes (28 ounces, I used 2 x 14 oz cans (400 gram cans), you can use whole or diced canned tomatoes)
• 1-2 cups baby spinach
• 4 large eggs (You can do 6 or 8 eggs depending on the size of the pan)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh cilantro leaves (coriander, chopped fine)
• Optionals: sliced avocado (crumbled feta cheese, micro-greens, red pepper flakes)

Instructions

1. 1

   Heat a large pan over medium-high heat. Add the olive oil, and once hot, add the diced onions and pepper. Sauté until tender, 4-5 minutes. Add the garlic and sauté for another 30 seconds until fragrant.

2. 2

   Add the seasonings: salt, pepper, red pepper flakes, cumin, paprika, and coriander seed, and mix well. Stir for 30 seconds until the seasonings are fragrant. Add the canned tomatoes and mix well. If using whole canned tomatoes, allow the sauce to cook for a few minutes before crushing the tomatoes with a potato masher. If you mash them too soon, they will spray juice everywhere.

3. 3

   Bring the sauce to a simmer and allow it to cook for 10-15 minutes to thicken slightly. Add the spinach leaves and mix until wilted into the sauce. Once the sauce has thickened, use the back of a spoon to make small indentations for the eggs. Make one indentation and crack an egg into it before making the next indentation and adding the next egg. Add as many eggs as you can fit into your sauce; 3-5 eggs work well depending on the size of your pan.

4. 4

   Cover the pan with a lid and cook for 5-8 minutes until the eggs are cooked through. Use this time to prepare the garnishes and your desired toppings.

5. 5

   Garnish the Shakshuka with fresh herbs, crumbled feta, sliced avocado, micro-greens, and a sprinkle of red pepper flakes.