Shakshuka is a Middle Eastern recipe, normally served for breakfast in Israel and elsewhere. It also makes an excellent main dish for brunch or dinner.
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, sliced
- 1 cup fresh spinach
- 1 red or green bell pepper, sliced
- 1 can diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon pink Himalayan salt
- 1/4 teaspoon cayenne pepper, more as desired
- 1/4 teaspoon turmeric
- 4 eggs
- Chopped parsley, for garnish
- Crumbled feta cheese (optional garnish)
- Heat oil in a skillet.
- Add onion and bell pepper; sauté for 5 minutes until translucent.
- Add spinach, and let the spinach wilt.
- Add tomatoes, chili powder, pink Himalayan salt, cumin and cayenne; mix to combine.
- Gently make a depression and break an egg into it; continue with remaining eggs. Let cook until egg whites are opaque. To cook the eggs more quickly, cover the skillet.
- Garnish with parsley, additional cayenne pepper, freshly ground black pepper and feta cheese.
- If desired, sliced chicken sausage may be added when you add the onions and bell pepper.