Shakshuka
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced
- 3 cloves garlic, peeled and thinly sliced
- 1/2 – 1 chile pepper, stemmed, sliced in half and deseeded, finely diced/minced
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika, smoked or sweet
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 pounds (1kg) ripe tomatoes, cored and diced, or two 14-ounce cans of diced or crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons honey
- 1 teaspoon red wine or cider vinegar
- 1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
- 4 ounces (about 1 cup, 115g) feta cheese, cut in generous, bite-sized cubes
- 4 to 6 eggs
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cumin seeds (1 teaspoon)
- Garlic (3 cloves)
- Greens, loosely packed (1 cup)
- Onion, medium (1)
- Tomatoes, ripe (2 pounds)
- Canned Goods
- Tomato paste (2 tablespoons)
- Condiments
- Red wine or cider vinegar (1 teaspoon)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Caraway seeds (1 teaspoon)
- Chile pepper (1/2)
- Honey (2 teaspoons)
- Olive oil (2 tablespoons)
- Paprika, smoked or sweet (1 teaspoon)
- Salt (1 1/2 teaspoons)
- Turmeric (1/2 teaspoon)
- Dairy
- 1 cup, 115g) feta cheese (4 ounces)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on davidlebovitz.com
Social Stats
62.0Rating
1-100
1-100
81Tweets
736Facebook
Shares
Shares
79StumbleUpon
Views
Views
1PinterestPins
Recipe Stats
Published February 14, 2013 (1 week ago).
57 people saved this recipe.
