Shakshuka

Shakshuka is a Middle Eastern dish that is quick and easy to make, and can be served for any meal. Our favorite occasion is always brunch with friends, though, because it's such a crowd pleaser. This versatile recipe is traditionally seasoned with cumin and paprika, but you can use just about any spice blend that suits your fancy. For this one, I used our El Greco, with Mediterranean herbs and a hint of sumac. To top it off, I added chopped spinach and feta cheese to the sauce.

Ingredients

3 tablespoons olive oil
1 small purple onion, chopped
2 cloves minced garlic
1 28 oz can diced tomatoes
1 tablespoon El Greco
1 teaspoon Alderwood Smoked Salt
Freshly ground Black Tellicherry Peppercorn, to taste
2 cups coarsely chopped baby spinach
1/2 cup crumbled feta cheese
6 large eggs
1 tablespoon fresh chopped parsley
1 teaspoon Aleppo Pepper or Marash Chile Flakes

Directions

Preheat the oven to 375 degrees F.

In a large cast iron skillet over medium heat, sauté the onion in olive oil until soft and translucent, about 5 minutes. Add the minced garlic and sauté until fragrant, about 2 minutes more.

Add the diced tomatoes, El Greco,1/2 teaspoon Alderwood smoked salt and black pepper. Simmer over medium-low heat for 10-15 minutes until slightly thickened. Add the chopped spinach and stir until it is just wilted, then remove the pan from heat.

Sprinkle half the feta over the sauce and then make six little wells in the sauce with the back of a spoon. Crack one egg into each well and sprinkle the remining feta on top.

Put the pan in the oven and bake until the eggs are just set, 7-10 minutes. Remove the pan and garnish with parsley and Aleppo or Marash.

Serve immediately with pita or crusty bread.

Notes:

Adapted from New York Times by Melissa Clark.

Tags: Alderwood Smoked Salt Aleppo Pepper Black Pepper Brunch Dinner Eggs El Greco Marash Chile Mediterranean Middle Eastern Vegetarian Veggies