Shakshuka: filling, a little spicy, and chockful of vegetables. And then there are the eggs poached in that delicious tomato sauce.
1/2 yellow onion, diced
1 medium carrot, diced
2 tbsp. tomato paste
1 cup canned diced tomatoes with the liquid
1/2 cup diced cucumber
1/2 cup canned corn
1/4-1/2 tsp chili flakes
1/4 tsp cumin
1/4 tsp smoked paprika
1 garlic clove, crushed
2-3 large eggs
Extra virgin olive oil
Fine sea salt
- Place a ten inch stainless steel skillet over medium high heat and coat the bottom of the pan with olive oil. Once the oil begins to shimmer, add the onions, carrots, and a pinch of salt and cook, stirring often, until the onions have begun to turn translucent.
- Add the tomato paste to the vegetables and stir to coat, then cook, occasionally stirring, until the paste on the bottom of the pan begins to brown. Add the diced tomatoes and liquid, cucumber, corn, spices, garlic, and sea salt to the pan and stir. Taste and add more salt if necessary.
- Bring the tomato sauce to a simmer and cook uncovered for eight minutes, stirring every few minutes to help the sauce thicken. Then, use a spoon to create two to three wells in the sauce and crack an egg into each one. Cover and cook over medium low heat for eight to twelve minutes, depending on how you like your eggs.
- Remove from the heat, let rest for five minutes, and enjoy!
- The time it takes for the eggs to cook depends on a couple of factors. The strength of the burner and how much sauce is between the pan and the egg are two of them.
- Check the eggs one minute before the timer goes off to see if they need more or less time since eggs can go from perfect to rubbery in just a few minutes.
- If you have fresh corn, use it!
- You can use summer squash instead of cucumber if the idea of cooking cucumber freaks you out too much, but the cucumber does add a little extra something to the dish.