Shakshuka - The Ultimate One Pot Meal
Shakshuka (i.e.: baked eggs in tomato sauce) is the ultimate one pot comfort food. It’s equally good for brunch or dinner, and is easily and quickly made with a handful of inexpensive pantry staples. It’s one of my favorite go-to weeknight dinners when I have no time to go to the store after work and have no plan other than to open the pantry and see wheat I have to work with. 30 minutes and one pot later, you have a healthy and satisfying dinner that everyone will love. Serve with (gf) focaccia for mopping up the delicious sauce and a side of broccoli to round out the meal. Enjoy!
Shashuka
Yields - 4 servings
Cook Time - 30 minutes
Ingredients
2 TB Olive Oil
1 medium yellow onion, finely diced
2 carrots, peeled and diced 1/2-inch
1 TB Kosher Salt
1 tsp freshly ground black pepper
1, 28 oz can crushed tomatoes
1/2 cup water
1/2 tsp red chili flakes, or to taste
1 bunch Swiss Chard or Collard greens, ribs and stems removed and roughly chopped
8 large eggs
2 TB Italian parsley, finely chopped
Method
In a 12-inch nonstick skillet (or similar) heat the olive oil. Add the diced onion and carrot, followed by salt & pepper and saute until tender, about 3-5 minutes. Add the tomato sauce, the water, and the chili flakes. Stir to combine. Cover and bring to a boil.
Remove the lid and add the chopped chard (or collards). Cover again and allow the greens to wilt, about 2 minutes. Once the greens have wilted just a bit, gently stir them into the sauce. Reduce the heat to medium, cover and simmer for 20-25 minutes until the liquid has reduced by about 1/3, until it’s thinner than tomato paste but thicker than soup. You can remove the lid and increase the heat for the last 5 minutes of cooking if the sauce is still looking thin after 20 or so minutes.
Make 8 wells in the surface of the sauce. Crack one egg into each well, cover again, and gently simmer about 4 minutes until the whites are set but the yolks are still runny. Sprinkle the Italian Parsley over top. Gently scoop out a portion of sauce and top with 2 eggs per person. Serve immediately with a side of bread for mopping up the sauce. Enjoy!
