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Shakshouka

                              Credit: 
                              Bobbi Lin

Recipe Summary

Yield: Makes 4

Ingredients

Ingredient Checklist

4 tablespoons ghee, plus more for brushing

10 ounces baby spinach

1 small onion, chopped (about 2 cups)

2 cloves garlic, minced

4 cups chopped tomatoes (from 5 medium tomatoes)

Pinch of red-pepper flakes

4 large eggs

Kosher salt and freshly ground black pepper

Chopped fresh cilantro, for serving (optional)

Gallery

Shakshouka

                              Credit: 
                              Bobbi Lin

Recipe Summary

Yield: Makes 4

Shakshouka

                              Credit: 
                              Bobbi Lin

Shakshouka

                              Credit: 
                              Bobbi Lin

Shakshouka

Recipe Summary

Yield: Makes 4

Recipe Summary

Yield: Makes 4

Yield: Makes 4

Makes 4

Ingredients

Ingredients

  • 4 tablespoons ghee, plus more for brushing
  • 10 ounces baby spinach
  • 1 small onion, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 4 cups chopped tomatoes (from 5 medium tomatoes)
  • Pinch of red-pepper flakes
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • Chopped fresh cilantro, for serving (optional)

Directions

Preheat oven to 400 degrees. Heat 2 teaspoons ghee in a large skillet over medium-high. Gradually add spinach and cook until wilted. Remove to a paper towel-lined plate; set aside.

Wipe out the skillet and heat 3 tablespoons ghee over medium-high. Add onion and cook until very soft and translucent, 10 to 12 minutes. Add garlic and cook 5 minutes more. Add tomatoes and red-pepper flakes and cook until tomatoes have broken down and most of the liquid has been absorbed, about 15 minutes. Remove from heat; set aside.

Brush four 6-ounce shallow baking dishes with remaining 1 teaspoon ghee. Divide spinach equally among them, spreading evenly. Top with tomato mixture, creating a well in the center. Crack an egg into each well. Season egg with salt and black pepper.

Place baking dishes on a baking sheet and transfer to the oven. Bake until the egg yolks are soft and egg whites are opaque, 15 to 18 minutes.

Serve topped with a pinch of black pepper and cilantro, if desired.

Reviews

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Reviews

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All Reviews for Shakshouka

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest