Shakshuka with Spinach and Soft Eggs
This savory breakfast dish reminds me of a time when brunch was a Sunday activity we loved to hate. A staple on many brunch menus, Shakshuka is deceivingly easy to make yourself, and can be assembled using ingredients you probably already have in your fridge and pantry. The real key to a delicious shakshuka is fresh eggs. Since the eggs are meant to be cooked just to set, it’s essential that the yolks are flavor-packed and bright, like the ones from pasture raised chickens at Yellow Bell Farm. Be sure to get them from our add-on section with your bundle next week.
Ingredients:
2 ½ tbsp olive oil
1 cup chopped yellow onion (about 1 medium yellow onion)
1 tbsp smoked paprika
1 tsp cumin
2 cup roughly chopped spinach
28 oz can crushed tomatoes
⅓ cup ricotta cheese
Salt and pepper
Local Roots sourdough OR pita for serving
Directions:
- Preheat oven to 375℉
- In a deep, medium-sized, oven-proof skillet, heat olive oil over low flame. Add chopped onions and continue to cook on low heat until the onions are translucent and soft, stirring constantly with a wooden spoon for about 10-15 minutes. When onions are cooked, add paprika and cumin. Stir until spices cover the onions. Add chopped spinach and incorporate with spiced onions.
- Add 28 oz can of crushed tomatoes to the skillet with spiced vegetables. Fill the tomato can about halfway with water and add to the pan. Season with salt and pepper. Continue to simmer on low heat and allow the tomato mixture to thicken.
- Once the tomato mixture has thickened, add ricotta cheese and remove from heat. Crack 5 eggs into the skillet, distributing evenly, and season with more salt and pepper. Transfer immediately to preheated oven and cook until the eggs are set (about 10 minutes).
- Once eggs are cooked through, remove from oven, top with more ricotta and serve immediately with sourdough or pita for sauce scooping.
Recipe by Local Roots Volunteer Sylvie Florman
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