Shakshuka {Eggs in Moroccan Tomato Sauce}

Adapted just slightly from my good friend Melissa at ChinDeep

You know what? I have a foodie love. I’ve never met her, but I love EVERYTHING that she does. She writes books and makes beautiful drawings, takes gorgeous photos, makes the most delicious dishes and elegant appetizers and treats, she drinks lots of tea and has lovely tea parties, complete with beautiful settings and gorgeous flowers. I dream of having tea parties with beautiful settings, but it would take too much work to clean my house or fix up my garden properly for a good tea party. Perhaps someday I will, but right now, my teenagers require my time and energy. Along with my day job … and my blog. Oh don’t forget yoga and choir. My other two loves.

This recipe is from my foodie love Melissa. She is a good friend of mine (although we’ve never met in person, we do talk quite a bit online).  When I saw this post from her, I fell in love with her all over again. I felt like I could dive right into that skillet of red sauce and it would just bathe me in joy. I was dying to try it … I just had to find the time …

This morning my daughter was asleep and my son was away at his dad’s house. I awoke in a sleepy haze with my adoring black cat laying quietly next to me. I lay there for a while just enjoying the silence of the moment and then … “Shakshuka!” I exclaimed excitedly as I bolted out of bed, scaring my poor skittish cat. The time had come to make the Shakshuka. Once I had this marvelous dish on the stovetop, cooking away, my cat had calmed down again was glad to join me in the kitchen and to sit and purr next to me while I sipped my tea, awaiting my delicious Shakshuka.

As I was tasting the sauce, I thought of another wonderful use for it … so you might want to make a double batch of Shakshuka sauce … you know, in case you might need it again in the near future. (By the way, truth be told, I have MANY foodie loves … too many to count, but Melissa is one of the best.)

Shakshuka {Eggs in Spicy Tomato Sauce}

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Ingredients

Scale 1x2x3x

• 1 Tablespoon extra virgin olive oil
• 1 medium onion, peeled & chopped
• 1 heaping cup chopped kale leaves
• 4 large cloves garlic, minced
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 28-oz. can of tomatoes (or 2 pint jars of home-canned tomatoes)
• Red Robin Seasoning (or salt) and freshly ground pepper, to taste
• 4 large eggs
• For the top: goat cheese crumbles, fresh cilantro leaves and Sriracha hot sauce

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Instructions

1. Heat a frying pan over medium heat and add the olive oil. Swirl it around the pan, then add the onions and saute for a few minutes until the onions are soft. Add the kale, garlic and spices and cook for a couple minutes longer, until the kale is wilted. Pour in the ENTIRE can of tomatoes (with juices), bring to a gentle boil, then reduce heat to a gentle simmer. Cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens.
2. Now, you can make 4 wells in the sauce and crack the eggs into the holes or (if you happen to be cooking for 1 or 2), or if you want individual servings: pour about 3/4 cup of the sauce into each mini-skillet. Make a well in the sauce for the egg and crack the egg in there.
3. Cover the skillet(s) and cook at a low simmer for about 5 – 6 minutes or until the white is set. Sprinkle with a bit of goat cheese and fresh cilantro and serve with Sriracha and toast to soak up those lovely juices.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Sweet & Savoury Sunday, Bloggers Brags Pinterest Party, Hearth & Soul Bloghop and From the Farm Bloghop.