It’s a shame I didn’t made this Midden-Eastern recipe earlier. Shakshuka is a stew cooked with eggs made in a spicy tomato sauce. And just like a quiche, you can basically put anything you want in it. Traditionally this is eaten for breakfast, but it fits into every meal time! Let the dishes behind and just eat together from the pan. Serve with (sourdough) bread and garlic butter or garlic-yogurt dip.
Ingrediënts for 2 personen (20 minutes):
30ml olive oil ∞ 1/2 red onion, chopped ∞ 50g kale, chopped ∞ 2 cloves garlic , chopped ∞ 1/2 tbsp cumin ∞ 1 tbsp za’atar ∞ 450g peeled and squeezed tomatoes (collect the juice) ∞ pinch of salt ∞ 4 eggs ∞ 50g feta, crumbled ∞ 1 tbsp parsley ∞ 1 tbsp basil
For the yogurt dip: 200ml goat yogurt ∞ 1 tbsp runny honey ∞ 1 clove garlic, crushed ∞ 1 tbsp extra virgin olive oil
→ Heat the oil on medium in a pan. Add the chopped onion, kale and garlic and stir for five minutes. Add the cumin, za’atar and stir for another minute. Add the crushed tomatoes and their juice to the pan. Reduce the heat and simmer for 15 minutes. If the tomato mixture has thickened, add a pinch of salt. Make four holes in the sauce with a wooden spoon and crack the eggs into the slots. Cover the pan and simmer for 4 minutes. Meanwhile, make the garlic-yogurt dip by mixing together the ingrediënts in a bowl. Garnish with crumbled feta and fresh herbs.