Shakshukra is an Israeli dish of eggs poached in tomato sauce. It is seasoned with garlic, paprika, and cumin and is topped with a creamy feta crumble. It can be served for breakfast, lunch, or even dinner. Sounds awesome, doesn’t it? Well, this morning, I was in the mood for shakshukra but didn’t really have the time to put it all together. I came up with this version to suffice my craving.
I wouldn’t dare compare this version to the amazing traditional version but it will certainly do in a pinch. We ate every last bite and wiped our bowls clean with a toasted piece of whole wheat bread. Yum! I will definitely make this again.
As you read the recipe, you’ll notice that I was totally improvising and using up leftovers from the fridge. You can omit the spaghetti sauce and add more tomatoes, of any variety, and spice it up with seasonings if you wanted. This was one of those quick thrown together type dishes that simply turned out perfect. Don’t you love it when that happens?
Baked Eggs in Tomato Sauce
Time: 15 minutes
1/2 can roasted tomatoes, drained
1/2 tablespoon olive oil
1/2 tsp garlic, minced
1/4 c. spaghetti sauce
crushed red pepper flakes
Glug of red wine (optional but awesome)
2 large eggs
2 slices toasted bread
Parmesan cheese, grated
In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper. Brown for about 1 minute. Add tomatoes and spaghetti sauce and bring to a boil. Season with salt and pepper. Reduce heat to a simmer and cook for 10 minutes. Around the 8 or 9 minute mark, add the glug of wine if you choose. Gently crack each egg on top of tomato mixture.
Cover and let cook 5 minutes. Let the dish sit for 2-3 minutes before serving. Serve with toast and a touch of Parmesan cheese. Yum!