Shakshouka (tomato and egg stew)
3 medium clove(s), chopped
½ medium, diced
1 cup(s), chopped
Fresh baby spinach
Canned diced tomatoes
Canned tomato paste
Hot pepper sauce
1 Tbsp, chopped
- Heat oil in large skillet over medium heat. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring often, until mushrooms brown, 3–5 minutes. Add spinach and cumin and cook just until spinach wilts.
- Stir in tomatoes, tomato paste, hot pepper sauce, and salt; bring to simmer. One at a time, break eggs into small cup and gently slide into skillet. Leave space between eggs so they remain separate.
- Cover skillet and reduce heat to low; simmer until eggs are just set, 12–15 minutes. Remove from heat; garnish with parsley.
- Serving size: 1 egg and ⅔ cup sauce