Eggs/ Gluten Free/ Vegetables

Shakshouka (Eggs in a Spiced Tomato Sauce)

Shakshouka – Eggs poached in a cumin and paprika spiced tomato sauce with kale and topped with feta cheese.Shakshouka - Eggs in a Spiced Tomato Sauce ~ The Complete Savorist

In my bit of research, this dish is attributed to both North Africa and the Middle East.  It is also cited to be a Jewish dish.  I was first introduced to a similar dish via Mario Batali on The Chew during their first season where he added a billion jalapeños and called it Eggs in Hell.  Mexico even has their own version called Huevos Rancheros.

Tomato based anything makes me happy. So, when Chef Batali made his version, a version I will NEVER eat by the way because I would die, literally, I was intrigued and began researching this baked eggs in tomato sauce dish. Man! What a delicious concept.

I made my first version over a year ago. I hated the pictures I took. Then I made it again about 6 months ago, hated those pictures too. I hate these ones as well but I am waving the white flag and sharing the recipe because it rocks.

I haven’t really seen much kale in these recipes. I have seen some parsley and some spinach, but I am a huge fan of kale, so I opted to toss that in to buoy up the nutrition. Feta is amazing in this, I like to think this is my own invocation, but if I search long enough, I am sure I will find a dish like this with feta.

The eggs were fully set with the center of the yolk still being runny, so adjust the cooking time up or down if you want a more runny egg or a fully set egg.

Shakshouka - Eggs in a Spiced Tomato Sauce ~ The Complete Savorist

Shakshouka (Eggs in a Spiced Tomato Sauce)

Author: Michelle
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Ingredients

  • 3 cups tomato sauce
  • 1 cup water
  • 1 cup onion; finely diced
  • 1-1 1/2 tsp cumin
  • 1 1/2 - 2 tsp paprika
  • 1 tsp dried parsley
  • 1/2 tsp sugar
  • 1/8 tsp salt and pepper
  • 1/2 bunch of kale; torn into bite-sized pieces
  • 6-8 eggs
  • 1/4 cup feta cheese (optional)

Instructions

  1. In a large 12" skillet pour the tomato sauce in and add the water and onions; heat over medium high.
  2. Whisk in the cumin, paprika, parsley, sugar, and S/P.
  3. Once it is bubbling, add in the cleaned, torn to pieces kale and allow to bubble for 2 minutes.
  4. Reduce heat to medium-low, and crack 6-8 eggs into the still bubbling tomato sauce.
  5. Cover and allow to cook through, the eggs will cook in no more than 15 minutes, depending on the desired doneness of the eggs.
  6. Garnish with feta and serve.

Shakshouka - Eggs in a Spiced Tomato Sauce ~ The Complete SavoristShakshouka - Eggs in a Spiced Tomato Sauce ~ The Complete Savorist

Shakshouka - Eggs in a Spiced Tomato Sauce ~ The Complete Savorist

Shakshouka - Eggs in a Spiced Tomato Sauce ~ The Complete Savorist

Shakshouka - Eggs in a Spiced Tomato Sauce ~ The Complete Savorist

 

Thank you for sharing!

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24 Comments

  • Reply
    Healing Tomato
    June 4, 2015 at 9:27 pm

    5 stars
    This looks like a very hearty meal. LLLLOOOOOVE all the tomatoes in this recipe. You make me proud! 🙂

  • Reply
    Sandi Gaertner (@sandigtweets)
    June 4, 2015 at 10:22 pm

    Holy cow this is beautiful. I am now intrigued with the eggs and tomato sauce concept as well. Can’t wait to give this a try!

  • Reply
    Lydia @ Suitcase Foodist
    June 15, 2015 at 8:28 pm

    CLASSIC! Discovery of a lifetime when I stumbled across this. What a game changer. I appreciate how easy and step-by-step you made the instructions.

    Oh, and welcome back BTW. 🙂

    • Reply
      Michelle
      June 15, 2015 at 9:07 pm

      Thank you Lydia, I wish I was still there though.

  • Reply
    Florian @ContentednessCooking
    June 16, 2015 at 5:48 am

    Wow this looks heavenly delicious! Love the addition of kale!

  • Reply
    Travel Animal Doctor
    June 16, 2015 at 8:03 am

    I have had nothing like this before. It looks fantastic. I have added it in my yummly recipe book and can’t wait to try it.

    • Reply
      Michelle
      June 16, 2015 at 10:12 pm

      It’s really good, different, but good.

  • Reply
    Kim (Feed Me, Seymour)
    June 16, 2015 at 8:40 am

    I loooove eggs, especially like this. I’ve been wanting to make shakshouka for years but just haven’t. You’ve totally kicked my butt though, and now I must!

    • Reply
      Michelle
      June 16, 2015 at 10:13 pm

      Let me know how it goes when you make one Kim.

  • Reply
    Christie
    June 16, 2015 at 9:42 am

    Sounds fantastic for breakfast or breakfast for dinner.

  • Reply
    Julie @ Texan New Yorker
    June 16, 2015 at 11:45 am

    Beautiful! You’re inspiring me to try my hand at shakshouka again – made it once and it definitely goes into my Kitchen Disaster Hall of Fame! Lol!

  • Reply
    Kirsten/ComfortablyDomestic
    June 16, 2015 at 12:34 pm

    Shakshouka is so dang versatile and makes such a hearty go-to meal. The kale is a nice twist! I agree that feta is always a good idea.

    • Reply
      Michelle
      June 16, 2015 at 10:14 pm

      I love kale, love to toss it in anywhere I can.

  • Reply
    Arman @ thebigmansworld
    June 16, 2015 at 4:40 pm

    Me and kale are not the best of friends but this…I would eat it because the sauce would hide it all. win win! 😀

    • Reply
      Michelle
      June 16, 2015 at 10:14 pm

      Use spinach, or any green of your choosing or just omit it all together.

  • Reply
    Joy @ Joy Love Food
    June 17, 2015 at 7:32 pm

    Yum, I love shakshouka, this sounds amazing with the cumin and kale!

  • Reply
    Derek
    June 23, 2015 at 9:10 am

    This looks phenomenal!

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