Shakshuka with Grains and Feta
- 1 tablespoon olive oil
- 1/2 small yellow onion, diced
- Salt and pepper
- 16 ounces tomato or marinara sauce
- 1 medium tomato, chopped
- Pinch of cayenne (optional)
- 4 eggs
- 1 big handful of greens, chopped (I used spinach)
- 2 cups cooked grains (farro, quinoa, brown rice, etc.)
- 2 ounces feta, crumbled
- Yotam Ottolenghi's Shakshuka :
- 2 tablespoons olive oil
- 1 teaspoon harissa (homemade, if you'd like)
- 2 teaspoons tomato paste
- 2 (2 cups / 300 grams) large red peppers, diced in 1/4-inch pieces
- 4 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
- 4 large eggs, plus 4 egg yolks
- 1/2 cup (120 grams) labneh or thick yogurt
- 1 pinch salt
Adapted from food52.com
Sauté onion in olive oil with salt and pepper in a medium-sized pan with a high lip for a few minutes, over medium heat, until soft and fragrant.
Mix in sauce and tomato (and cayenne if using) and cook to heat everything through. Lastly, add the chopped greens and fold in.
With a spoon, make four little pockets in the saucy mess into which you can crack the eggs. Crack them in, then sprinkle a little salt and pepper on each egg, and drag the whites through the sauce. Don’t break the yolk.
Put a lid over the pan and let cook until the whites are just set, about 4 minutes.
Pile some of your cooked grains at the bottom of a bowl, then top with big scoops of saucy mess and an egg. Add a little crumbled feta. Devour.
In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.
Make eight little dips in the sauce. Gently break the eggs and carefully pour each int its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt.