What is Shakshuka? It’s eggs and tomatoes and a handful of greens and a combination of spices that is so warm and delicious, there is no dinner I can think of that better suits the waning light and heat of late summer. If you’re truly blessed, you’ve got tomato plants giving you a last burst of fruit, Swiss chard waving its happy-to-feel-the-cool-air fronds, and hens laying again now that those 90-plus-degree days are over. Even if your backyard isn’t offering up just what you need, your farmers market likely is. This one-pan meal comes together in no time. Put it on your meal plan for next week. You’ll be thanking me right about dinner time.
- 2 Tbsp. extra virgin olive oil
- 1-2 cups chopped onion (or use green peppers or a mix)
- 3 tsp. minced hot pepper (try cayenne or serrano or jalapeño or a mix)
- 3 medium garlic cloves, minced
- 1/2 tsp. fine sea salt
- freshly ground black pepper
- 1/2 tsp. ground paprika
- 1 tsp. ground cumin
- 2 Tbsp. tomato paste
- 3 cups ripe tomatoes, diced (or 28 ounces canned diced tomatoes)
- 1 cup fresh chard leaves, cut into ribbons (can substitute kale or spinach)
- 6 eggs
- 1/2 cup feta cheese, diced or crumbled
- 1/4 cup fresh parsley leaves, minced (optional)
- Warm oil over medium high heat in 12-inch cast iron skillet or frying pan. Add onions (and/or green peppers). Sauté until soft (5 to 6 minutes).
- Add hot peppers, garlic, spices and tomato paste. Stir together and sauté another minute.
- Add the tomatoes and simmer until the sauce thickens, about 10 minutes.
- Spread greens atop the sauce. Make 6 wells in the mixture with the back of a spoon. Crack one egg into each well. Cover the pan and reduce the heat to medium. Cook the eggs until set, 8 to 10 minutes.
- Remove cover and turn off heat. Sprinkle feta and parsley on top. Serve warm with sourdough toast or pita bread.