Shashuka and Poached Eggs with Spinach and Beets - a real powerhouse of nutrients
My friend Joan Nathan first introduced me to Shashuka. Joan is great at history and because of her, I have a good sense of food appropriation.A Shashuka sauce starts with a sofrito of chopped onions, red and yellow sweet peppers, and garlic, seasoned with cumin, coriander, paprika and a dash or red pepper flakes. Fresh ripe tomatoes are best, but the season is so short that this is not so practical. Always use the best organic tomatoes you can find! Diced tomatoes are best, but I must admit I like the fire roasted ones too.
Once the sauce is ready, nestle the eggs into the sauce and allow them to gently cook in the simmering sauce until the whites settle. A heavy cast iron pot with a lid works bes
Extra virgin olive oil
1 large yellow onion chopped
2 red and or yellow peppers sliced thin
2 garlic cloves, chopped
1 tsp ground coriander
1 tsp sweet or smokey paprika
1 tsp ground cumin
Pinch red pepper flakes optional
Salt and pepper
6 medium tomatoes, chopped (about 8 cups chopped tomatoes) or a large can organic diced tomatoes
6 large eggs
1/4 cup chopped fresh parsley leaves or cilantro
1/4 cup chopped fresh mint leaves
Instructions
Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, peppers, garlic, spices, salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add the tomatoes. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
Make 6 indentations or nests in the tomato mixture, and gently crack an egg into each indention.
Reduce the heat, cover the pan or skillet, and cook on low until the egg whites are set, about 6 -7 minutes. Uncover and add the fresh parsley, cilantro or mint.
You can prepare the shakshuka the day before, allowing it to cool completely, then store in the fridge in a tight lid glass container. When you are ready the next day, warm up the sauce in a skillet and add the eggs and follow the recipe
And.. Leftovers will keep for 1 to 2 days in a tight-lid glass container. Warm up over medium heat, adding a little water to the shakshuka sauce as needed.
Register for our class on Heart Health and get many more variations and get links to the how to video and more tips on making this even more potassium rich!