This is a dish popular across the Middle East and North Africa. It’s traditionally a combination of tomatoes, vegetables and spices, topped with eggs; it’s usually served for breakfast with pita, naan, roti or other flatbread. Using Sigona’s marinara infuses this dish with fresh herbs and spices, eliminating a few steps and ingredients you may find in other shakshuka recipes. Made this way, the dish is gluten-free and dairy-free. Serves 4.
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- Half an onion, sliced
- 1 yellow or orange bell pepper, seeded and sliced into strips
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 tsp smoked paprika
- 2 cups Sigona’s Old World Marinara
- 2 cups fresh spinach
- 4 eggs
- Fresh chopped parsley, for garnish
- Naan, pita or other flatbread, for serving
Directions: Preheat oven to 375F.
Heat olive oil in a large skillet, or cast-iron or other. Add the onion and pepper, season with salt and pepper. Cook, stirring occasionally, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring occasionally, for 1 minutes. Stir in the paprika and cook for another minute.
Add the marinara and stir to incorporate. Bring mixture to a boil then reduce heat for 3 minutes. Stir in the spinach and cook until it wilts, about 2 minutes more.
Remove skillet from heat. Make 4 divots in the mixture, equally spaced apart. Crack eggs one at a time into a ramekin then transfer the egg from the ramekin to one of the divots in the skillet, being careful not to break the yolk. When all eggs are added, transfer the skillet to the oven.
Bake for 10 to 12 minutes or until egg whites are cooked but the yolks still give a slight wobble. Use caution removing skillet from the oven. Sprinkle with parsley and serve immediately.