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Shakshuka with Spinach and Harissa

Shakshuka with Spinach and Harissa
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Shakshuka with Spinach and Harissa is a flavorful and hearty dish. It features eggs poached in a rich tomato sauce with spinach and a kick of harissa. It is perfect for breakfast, brunch, or a light dinner. This recipe is easy to make and packed with nutrients.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 cup water or vegetable broth
  • 2 tablespoons harissa paste (adjust to your spice preference)
  • 5 ounces fresh spinach
  • 6 large eggs
  • Salt and black pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large skillet or cast-iron pan over medium heat.
  2. Add chopped onion and cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and diced bell peppers. Cook for another 5 minutes until the peppers are slightly tender.
  4. Add ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  5. Pour in the crushed tomatoes and water or vegetable broth. Stir in the harissa paste. Bring the mixture to a gentle simmer.
  6. Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Continue to simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Season the sauce with salt and black pepper to taste.
  8. Make six indentations in the sauce with the back of a spoon. Carefully crack an egg into each indentation.
  9. Cover the skillet and cook for 8-12 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
  10. Garnish with fresh cilantro or parsley before serving.

Notes

  • Serve hot with crusty bread for dipping.
  • You can adjust the amount of harissa to suit your spice preference.
  • For a richer flavor, use fire-roasted crushed tomatoes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://kitchenpivot.com/shakshuka-with-spinach-and-harissa-recipe/