Eggs Poached in Tomato (Shakshuka)
Ingredients
- 1 Tbsp olive oil
- 4 cups white mushrooms, thinly sliced
- 1 28 oz can of whole peeled tomatoes, we buy Delallo brand
- ½ orange, juiced and zested
- 1 Tbsp garlic powder
- 1 Tbsp cumin
- ¼ tsp cayenne, or add more if you like more heat
- Salt and pepper
- 2 handfuls dark greens, like spinach
- ½ cup Greek yogurt
- 1 bunch of basil, roughly chopped
- 5-6 eggs
- ½ cup chopped parsley
- ⅓ cup feta cheese
- A handful of sliced almonds
- Orange zest
- Naan or pita bread
Instructions
- In a large skillet, coat the bottom with olive oil on medium-high heat. When hot, add mushrooms; sauté until they release their liquid, and brown, about 10 minutes.
- Next, add in tomatoes, and reduce heat to medium-low. Add in spices, orange juice, and salt and pepper to taste. Allow tomatoes to simmer for 20-25 minutes. When the sauce has reduced, mix in spinach, yogurt, and fresh basil—about 3 minutes.
- Using a spoon, create an indent in sauce for eggs—spread the indents out evenly. Crack an egg into each indent and cover the skillet. Cook about 5 minutes, or until eggs are set (I prefer a soft runny yolk, but if you don’t, increase the time the eggs poach).
- Using a spoon, baste the eggs with tomato sauce, then sprinkle with fresh parsley, feta cheese, and shaved almonds. Finish with a sprinkle of orange zest and serve hot with naan or fresh pita!
Notes
Originally posted March 2019