Shakshuka

I hope everyone’s been using this week as an excuse to indulge at local bakeries and restaurants. Boston is full of delicious desserts, and restaurants participating in Boston Bakes for Breast Cancer are donating a portion to their profits in the name of breast cancer research and patient care. See the complete list here!

Since you’ve got dessert covered, let’s talk dinner.

It seems like shakshuka has been all over the food blogs in the past few months, and for good reason. I had never had it until my friend suggested I make it, and since then, it’s become an almost weekly staple in our house. Eggs are poached in a spicy, flavorful tomato sauce, sprinkled with salty feta and parsley, and slurped up with pita. It’s traditionally a breakfast food, but I think it’s a great healthy dinner. If you’re still planning a Mothers’ Day Brunch menu, this would be a unique addition.

I’ve adapted my recipe from Smitten Kitchen. I often make twice the tomato sauce and save half to freeze.

Shakshuka
(Adapted from Smitten Kitchen)

A few Tbsp olive oil
3 jalapenos
1 small onion, chopped
5 cloves garlic, chopped
1 tsp ground cumin
1 Tbsp paprika
1 28-ounce can crushed tomatoes
Salt, to taste
4-6 eggs
Feta cheese, crumled
Chopped fresh parsley
Pitas, warmed in oven

Heat oil in a large skillet. Add jalapenos and onions and cook until soft. Add garlic, cumin and paprika, and cook a few more minutes.

Add the tomatoes with juice. Stir in a little water (1/2 cup) if too dry. Bring to a boil, then reduce heat and simmer about 15 minutes until sauce is thickened. Season with salt.

Now you’re ready to poach the eggs. With the sauce still simmering, crack eggs over surface. Cover and cook – I like my yolks a little runny, so i cook mine about 3 and a half minutes. Carefully scoop out eggs and sauce, sprinkle with feta and parsley, and serve with pita.