Italian Shakshuka
By: Club House Kitchens
Made With:
Key products
Instructions
Instructions
- Heat oil in a 10-inch (26-cm) cast iron skillet over medium heat until it shimmers. Add diced onions and cook until soft.
- Add Garlic Paste, Italian Herbs Paste, crushed red pepper and mushrooms, and continue to cook. Add more oil if mushrooms begin to stick to the pan. Cook 2 to 3 minutes. Add tomatoes and salt and pepper, as desired; stir to mix. Cook, stirring every so often, for 5 minutes.
- Add spinach and stir until the leaves wilt into the sauce. If sauce starts to bubble, turn down the heat to medium or medium-low. Using a wooden spoon, make wells in the sauce for your eggs.
- Crack each egg into its well, and sprinkle salt and pepper to taste. Cover the pan for 4 minutes, or until the egg whites have cooked and the yolks remain soft or a little runny. Serve immediately, over crusty bread or polenta. Top with shaved parmesan, if desired.
- Variations:
- North African: Omit Italian Herbs and use 1 tbsp (15 mL) cumin and 1/2 tbsp (7 mL) smoked paprika. Omit mushrooms, add diced carrots (2) and celery (1 stalk).
- Mexican: Instead of Parsley and Italian Herbs, use Cilantro 1 tbsp (15 mL) and 1 tbsp (15 mL) cumin. Omit mushrooms, add diced sweet potato and a thinly sliced serrano chili pepper (adding a few more minutes for cooking time before adding sauce).
