I haven’t made this in a while, and frankly, one of my friends on Facebook making it again as I was making my shopping list definitely inspired this. The meal itself is also pretty cheap, as all you need is a large can of whole tomatoes, half a dozen eggs, jalapenos and garlic, and a few spices.
Lasts 3.5 lunches as a main
- .25 c olive oil
- 3 jalapenos, chopped fine
- 1 small onion, chopped fine
- 8 cloves garlic, sliced
- 1 t ground cumin
- 1 T paprika
- 1 28 oz can whole tomatoes (do not drain)
- .5 c water
- 6 eggs
- .5 c feta cheese
- Naan, to serve (I bought garlic naan because I didn’t want to make it from scratch, lol)
Heat your olive oil over medium high heat in a skillet, adding your jalapenos and onion and cooking until soft and golden brown (about five minutes). I accidentally didn’t add the onion until I added the spices, as you see. Whoops. Add your garlic, paprika, and cumin, and cook, stirring frequently until the garlic gets soft (about another two minutes).
Take your can of tomatoes and in a medium bowl, hand crush them. Add the crushed tomatoes and the half cup of water to the skillet. Reduce the heat to medium, and simmer, stirring here and there, until the sauce has thickened slightly (about fifteen minutes). Season with salt (whoops, forgot this too).
Crack the eggs over the sauce and cover, cooking the eggs just until the yolks set (about five minutes). Once the yolks are set, take a spoon and cover the whites in tomato sauce, making sure not to disturb the yolks. Sprinkle the feta over the shakshuka, and have a plate of warm naan on hand to dip in the sauce!