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Adapted Shakshuka

kept bytui.head
recipe bySmitten Kitchen

Kludged together from Smitten Kitchen's Shakshuka and Baked Eggs in Tomato Sauce


Olive oil
1 onion, diced
2 teaspoons chili (from a jar, not powder)
5 cloves garlic, roughly chopped
1 teaspoon cumin
1 tablespoon paprika
2 tins tomatoes (whole or chopped; if whole, crush against the side of the can with a fork)
1 teaspoon sugar
2 eggs per person

Sauteed spinach
Crusty bread or pita

1. Heat a large pot or deep skillet. Add enough oil to cover the bottom of the pan and heat.

2. Fry onions and chili over moderate heat until onions are soft.

3. Add garlic, cumin and paprika, and sautee briefly until aromatic

4. Add tomatoes, sugar (optional: glug of red wine) and simmer for 20 minutes, stirring occasionally.

5. Meanwhile clean and prep spinach and chop parsley finely

6. Crack eggs, whole, into tomato sauce, and cover pot with lif. Cook for 5 minutes (may need more), basting the whites with sauce as necessary.

7. Meanwhile, sautee the spinach in a little butter/otherwise wilt it.

8. Sprinkle parsley and feta if you have it over the eggs, and serve with spinach and bread. If I don't have feta, a spoonful of yoghurt can be nice.

9. Season to taste! (Will need salt if you're like me.



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