Shakshuka built on a jar of marinara rather than from scratch — onion, garlic and four spices do the rest, and it is on the table in about twenty minutes. Leave out the cayenne if the kids are eating it; everything else is mild.
Let the sauce reduce for the full five to seven minutes before the eggs go in. A thin sauce will not hold them, so instead of sitting in neat wells on top they sink and scramble through it. Serve with pita for dipping.
Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden
2
Add in garlic and continue to sauté until mixture is fragrant
3
Add sauce to pan and stir til blended
4
Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce
5
You can taste the mixture now to see if you need more salt/pepper/additional spices
6
Stir in crumbled feta (can omit if making this dish non-dairy)
7
Crack the eggs, one at a time, directly over the tomato mixture and space evenly over the sauce. The eggs will cook “over-easy” style on top of the sauce
8
Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking
Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden
2
Add in garlic and continue to sauté until mixture is fragrant
3
Add sauce to pan and stir til blended
4
Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce
5
You can taste the mixture now to see if you need more salt/pepper/additional spices
6
Stir in crumbled feta (can omit if making this dish non-dairy)
7
Crack the eggs, one at a time, directly over the tomato mixture and space evenly over the sauce. The eggs will cook “over-easy” style on top of the sauce
8
Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking
