Shakshuka is a Middle Eastern dish, which traditionally involves making a spicy tomato sauce by simmering tomatoes with onions, garlic, peppers and a variety of spices, including smoked paprika. Eggs are then poached in the tomato sauce, and served with some sort of crusty bread. When I first started making shakshuka, I would make the whole thing from scratch which, while extremely delicious, was also pretty time consuming.
This recipe was a product of a leftover can of tomato sauce, a strong craving for shakshuka, and a lack of time to make the real thing. This version is so fast and cuts wayy down on the list of ingredients so you can make it whenever you want. I like having it for dinner but it's also amazing for brunch or breakfast.
1 tsp olive oil
1.5 cups garlic tomato sauce
1 clove garlic, crushed
1 tsp smoked paprika
¼ tsp turmeric
¼ tsp red chili flakes
pinch of sea salt and pepper
1 big handful spinach
bread or toast (my favorite GF bread right now is from Aphrodite in Van!)
In a small pan, sautee garlic in olive oil over low heat. Once simmering, add paprika, turmeric and chili flakes, and stir until fragrant. Add garlic tomato sauce, spinach, salt and pepper, and stir over medium heat until bubbling. Using a wooden spoon, make two hollows in the sauce. Gently break an egg into each hollow, reduce heat to a low and cover. Simmer over low heat until eggs are cooked to your liking- could be anywhere from 5-15 minutes depending on your stove and how you like your eggs. Once cooked, remove from heat and sprinkle salt and pepper over eggs. Serve in the pan you cooked it in, with a piece of your favorite bread, lightly toasted.