My Grandmother's Shakshuka
Shakshuka is a classic North African and Middle Eastern dish and has existed in Mediterranean cultures for centuries. This recipe is my grandmother's and it is not a typical Shakshuka.
Ingredients
- 30 spring onions/scallions
- 14 oz/400g spinach leaves
- 6 large eggs
- ¼ cup olive oil extra virgin
- 14 oz/400g tomato sauce
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ¼ cup finely chopped spearmint/mint
Instructions
- Wash the spring onions under cool water. Remove any damaged parts, place on a cutting board, slice the top 2cm (1 inch), and discharge.
- Cut the root end off and also discharge.
- Cut the spring onions into chunks about 5cm (2 inches).
- Wash the spinach. Discharge all leaves that went bad and drain them in a colander.
- Heat the olive oil in a large deep bottom sautés pan/skillet with a lid on medium/high heat.
- Add the chunks of spring onions and cook for 10 minutes, until the onions become soft.
- Add the spices and spinach, stir, and cook it for 2 minutes, until the spinach is wilted.
- Add the tomato sauce, stir, reduce heat, and let it simmer for about 8 minutes.
- When the sauce is thick and the onions soft, use a wooden spoon and make small wells in the sauce.
- Crack the eggs into the wells and cover the pan with the lid.
- Cook for 4-8 minutes, until the egg whites are cooked and the egg yolk is done to your liking (runny or soft yolk).
- Garnish with the chopped spearmint and some extra ground black pepper and serve.
- Enjoy :)
Notes
My grandmother used to make it using only spring onions when spinach was not in season.
Instead of tomato sauce, use 400g (14 oz) fresh or canned, diced tomatoes.
Serve the Shakshuka with some crusty bread, and if not dairy-free with feta cheese. Crumble the feta cheese in the sauce for saltiness.