Shakshuka is an Israeli dish that is typically enjoyed for dinner. Glorious and historic Israeli is on my to visit list, but so far I’ve only visited that beautiful land in my dreams. I’ve seen quite a few tv specials on Israeli cuisine and this particular dish always catches my eye.
Traditionally, Shakshuka is an egg dish with tomato sauce. I added spinach and a touch of cream to mine. Talk about heavenly! I love the combination of runny eggs, tomato and cream together. All of the flavors merry together well, but the key player in this delicious mess is the bread. The bread is your vehicle to dunk and soak up all of the tomato goodness!
1 tablespoon chopped flat-leaf parsley, for garnish
Buttered, toasted French bread or warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and sweated, about 3 minutes. Add jalapeño and garlic and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Add crushed tomatoes and their liquid to skillet along with the spinach and 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes.
Add the cream and mix through. Add the Parmesan or Feta cheese, then crack the eggs over sauce so that eggs are evenly distributed across sauce’s surface. Note: Pop the yolks if you do not like runny egg yolks. Cover skillet and cook until yolks are just set, about 4-5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with a bit of salt, parsley and serve with toasted French bread or pitas, for dipping (this is a must!)