You can enjoy this recipe for breakfast, lunch, and dinner. My lovely Sami introduced this yummy dish to me and I’ve been obsessed ever since.

It only takes 10-20 minutes to make, and 5 minutes to devour. I’ll be providing two recipes:
– My simple recipe
– Sami’s recipe (aka the one that got me hooked on shakshuka)

Ingredients

Let’s soften the tomato: cut an ‘X’ on both the top and bottom of the tomato. place into a bowl and microwave for 2 minutes. Then flip the tomato and microwave for another 1 1/2 minutes, or until soft. This will make the tomato easy to peel.
Peel the skin off the tomato and set it aside.
Heat a saute pan on medium-high heat. Once heated, drizzle oil onto the pan and throw in the spinach. Cook until the spinach withers, then add in the tomato.
Crush the tomato very well with the spinach, into a mushy consistency.
Make two wells in the tomato-spinach base and crack the two eggs into the wells.
Season well, then cover the pan with lid and let it simmer for 5 minutes, or until the eggs are cooked to your liking.
1. Toast your bread during this time
Once the eggs are done, take the pan off the heat and onto a heat mat.
Your bread should be nicely toasted, ready to be enjoyed with your delicious shakshuka.

Put tomatoes, garlic, salt, pepper, & paprika in a blender and blend until smooth. Set this aside.
Finely chop basil and set aside.
Chop up your onion into small cubes
Heat up saute pan to medium-high heat. Once the pan is hot, drizzle olive oil and add the chopped onions
Once onions are a golden color, turn down the heat to medium and add in tomato sauce mixture. Give it a good mix so that it meshes with the onions.
Let the mixture sit and thicken for ~5 mins
Make spots in the mixture and crack your eggs in & cover the pan with a lid for ~3 mins or until however long depending on how you like your eggs cooked
Take the pan off the heat and put it on heat safe pad
Lightly toast bread of choice
Top with basil and feta cheese
Enjoy