Shakshuka with Summer Squash and Goat Cheese (Giveaway Post!!)
Recipe type: Main Dish, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
An Israeli dish of eggs poached in a tomato sauce perfect for breakfast or breakfast for dinner!
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • ½ summer squash, diced
  • 1 garlic clove, minced
  • ½ teaspoon cayenne pepper
  • ½ 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
  1. First up, saute your onions in olive oil and a pinch of salt for a 3-4 minutes until slightly soft.
  2. Then add diced summer squash and garlic and cook until all ingredients are soft, or about two more minutes.
  3. Next up add your spices – cayenne pepper, cumin and paprika- and stir up.
  4. 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!
  5. Now add spinach and stir until it slightly wilts.
  6. Then crack eggs one at a time into a ramekin and gently pour into the shakshuka. This method helps the eggs keep their shape.
  7. 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.
  8. Then top with goat cheese and chopped parsley and dig in!
  9. I ate mine right from the pan! Serve with pita to soak up all the tomatoey goodness.
Recipe by What Jew Wanna Eat at