Shakshuka

There was a time in my life when I ate shakshuka on an almost daily basis. The Shuka Truck (now sadly closed) used to park very close to my office and was one of my frequent lunch spots. But before I wax poetic about shakshuka, let me just make sure everyone knows what it is: a delicious, middle-eastern/North-African dish composed of eggs cooked in a spicy tomato sauce.

Because shakshuka is eaten in so many parts of the world, there are many different varieties. This also means that – like tomato sauce in general – it is highly customizable. The tomato element can be spicy, smoky, tangy, spiked with warming Middle-eastern spices like cumin/paprika, or laced with fresh herbs like parsley and basil. Single servings of shakshuka are also a great way to use up leftover tomato sauce – just sauté some chives in olive oil, add your sauce, spice it up if you wish, and then crack some eggs into it!

The version below is simple and delicious – the tomato sauce base falls on the tangy end of the spectrum and uses Italian spices. In addition to making a great base for my shakshuka, this is the sauce I use for spaghetti dinners and pizza nights. While I call for fire-roasted tomatoes, there is no smokiness – the fire-roasting simply helps give this sauce plenty of zest while keeping it free of onion and garlic. I hope you enjoy it as much as I do!

A couple notes about the recipe:

-For Low-FODMAP, portion size is key. Canned tomatoes contain moderate amounts of excess fructose at 3/4 cup servings.

Shakshuka

3 tablespoons olive oil
Freshly ground red pepper, to taste (I use about 10 twists)
2/3 cup chopped chives
¼ cup red wine
½ teaspoon dried thyme
1 teaspoon dried basil
1 28-oz can fire-roasted crushed tomatoes (I like Muir-Glen)
½ teaspoon dried marjoram or Italian seasoning
½ teaspoon celtic sea salt
6 large eggs
1/3 cup crumbled feta
2/3 cup spinach
1 tablespoon water
Handful of fresh basil leaves, if you’ve got ’em

Directions:

Heat the oil in a skillet large enough to fit six eggs over medium heat. Add the red pepper flakes, and when they start to splutter, the chives. Cook 1-2 minutes. Add the wine, thyme, and ½ teaspoon of the basil, and cook about 2 minutes, until wine has absorbed. Add the tomatoes and bring to a generous simmer; then add the salt, reserved dried basil, and marjoram. Simmer, stirring every few minutes, for 15-20 minutes, until the sauce has thickened and the flavors have melded.

Crack the eggs into the skillet as quickly as possible so that they can all cook for the same amount of time. Sprinkle each egg with salt and pepper; then cover the pot and let cook on medium-low for about 5 minutes, until the whites are starting to firm up. Sprinkle the spinach and feta over the top and then distribute the water over the yolk of each egg. Cover the pan again and cook on low for 3-5 minutes more, until the yolks are covered by the whites. Remove the pan from the heat before the tops of the eggs are completely solid (especially if you like your yolks to be runny) since the heat of the pan will continue cooking the eggs. Enjoy!

Shakshuka

Directions:

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