Shakshuka with Summer Squash and Goat Cheese (Giveaway Post!!)
Prep time
Cook time
Total time
An Israeli dish of eggs poached in a tomato sauce perfect for breakfast or breakfast for dinner!
Author: Amy
Recipe type: Main Dish, Breakfast
Serves: 1-2
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1/2 summer squash, diced
- 1 garlic clove, minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 2 teaspoons paprika
- 1 14-ounce can of diced tomatoes, undrained
- 1 tablespoon red wine vinegar
- Salt to taste
- 1 cup spinach
- 3 eggs
- Goat cheese
- 1 tablespoon parsley, chopped
Instructions
- First up, saute your onions in olive oil and a pinch of salt for a 3-4 minutes until slightly soft.
- Then add diced summer squash and garlic and cook until all ingredients are soft, or about two more minutes.
- Next up add your spices – cayenne pepper, cumin and paprika- and stir up.
- Mmm. Now add your tomatoes and red wine vinegar and simmer until thick, about 10-15 minutes. Adjust the seasonings if necessary. I like extra cayenne pepper!
- Now add spinach and stir until it slightly wilts.
- Then crack eggs one at a time into a ramekin and gently pour into the shakshuka. This method helps the eggs keep their shape.
- Cover with the pan top of foil and cook for 5-7 more minutes until the egg whites are set. Cook longer if you want the yolks set too.
- Then top with goat cheese and chopped parsley and dig in!
- I ate mine right from the pan! Serve with pita to soak up all the tomatoey goodness.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/shakshuka-with-summer-squash-and-goat-cheese-giveaway-post/