This is one of those recipes that you're gonna make ten times over because it's way too easy and so satisfying. Shakshuka and I have been friends for awhile now but I haven't made a batch in what feels like ages.

So what is it? It's a Tunisian dish that involves cooking eggs in a spicy tomato sauce and the flavours pack a punch. It also smells so intoxicating, and warms you up from the inside out thanks to the chilis.
With the temperature dropping, I find myself coming back to this again and again these past few weeks and I think I've had it for breakfast almost every single day. It's super easy to divide up into ramekins and individually bake the eggs in the oven instead of finishing the eggs on the stove. Pre-portioning is my jam since it lets me grab breakfast on the go when I'm running late for work. This recipe comes from David Lebovitz who I've been following for a very long time now and I find it works perfect every time. Another fantastic shakshuka recipe to check out is Yotam Ottolenghi's who's recipe you can find in his book Jerusalem. Happy cooking!



Note: Make sure you include the caraway seeds! Go out of your way to buy them and use a pestle and mortar to grind all the spices together, it makes a world of difference and your mouth will be so happy because of it. Also if using canned tomatoes, try to use whole ones, I find it makes a big difference in taste (read more about different types of processing here).

Shakshuka
Adapted from David Lebovitz
Serves 6
Olive Oil
1 medium onion, peeled and diced
2 garlic cloves, diced
1 - 2 chili pepper (I used thai chilis), deseeded, diced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon paprika, smoked or sweet
1 teaspoon caraway seeds, crushed
1 teaspoon cumin seeds, or 3/4 teaspoon ground cumin
1/2 teaspoon tumeric
Two 14-ounce cans or one 28-ounce can of whole tomatoes
2 tablespoons tomato paste
2 teaspoons honey
1 teaspoon apple cider vinegar
1 cup spinach
4 ounces feta cheese, bite-sized cubes
4 to 6 eggs
Pita Bread

In a wide skillet or pan, heat olive oil over medium high heat. Add onions and the garlic and cook for 5 minutes, until soft and wilted. Add spices, chilis, salt and pepper. Cook until fragrant.

Add the tomatoes, tomato paste, honey, and apple cider vinegar, reduce heat and cook until the sauce has thickened, around 15 minutes. Add spinach.

Finishing Shakshuka on stovetop: Add feta to the tomato sauce. Make indentations in the sauce and crack eggs into each indentation. Without disturbing the yolks, baste the eggs with the tomato sauce. Cover and cook until eggs are at your liking, 5 to 10 minutes.

Finishing individually. Preheat oven to 375°F Divide sauce into 6 ramekins and add feta to tomato sauce. Set ramekins on a a baking dish. Make indentations in each and crack an egg into the centre. Bake eggs for 10-15 minutes until your liking.