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Boom Shaka Laka
Shakshuka with Onion, Spinach, Calamata, and Poached egg
Course:
Brunch
Keyword:
eggs in purgatory, Poached egg, shakshuka, tomatoes and eggs
Author:
Shirley Foukt
Materials
Boom Shaka Laka Base
2
tbsp
Olive Oil
1
medium
Onion-diced
2
tbsp
Minced Garlic
1
28oz
Can of Plum Tomatoes
2
tbsp
Tomato paste
1
tsp
Sugar
4
oz
frozen spinach- thawed, pressed, and diced
⅓
cup
Pitted and sliced Kalamata Olives
1
tsp
Ground Cumin
2
tsp
Harissa
1
tsp
Smoked Paprika
1
Pinch
Crushed Red-Pepper Flakes
½
tsp
Salt
½
tsp
Pepper
⅛
tsp
Ground Clove
Top it Off
6-8
large
Eggs
1
cup
Feta Cheese
1
tbsp
Pepper
Instructions
Make Boom Shaka Laka Base
Warm the skillet to medium heat and add oil
Brown the Onions and Garlic in the skillet
Add the can of whole tomatoes, tomato paste, and sugar
Press the water out of frozen spinach, dice, and add to skillet
Add the sliced olives to the skillet
Add the Cumin, Harissa, and Smoked Paprika to the skillet
Reduce the heat to low, and let the base stew for at least 30 minutes- or until thick and fragrant
Assembly Option 1- In the skillet
Warm oven to 350 degrees
Create wells in the stew for eggs
Crack and drop raw eggs into the wells
Sprinkle the top of the stew with Feta Cheese
Sprinkle with a pinch of additional Pepper
Put the skillet in the oven and cook for approximately 30 to 40 minutes or until the egg whites are firm and the yolk appears fully poached
Remove from the oven and serve
Assembly Option 2 - In individualized ramekins
Preheat oven to 350 degrees
Fill 4-6 ramekins ⅔ full of the tomato base, and create a well in the center of each
Put a raw egg in the center of each ramekin
Add the feta to the top of each ramekin
Add a pinch of pepper to each ramekin
Bake for approximately 30 to 40 minutes or until the egg whites are firm and the yolk appears fully poached
Pull the ramekins from the oven and serve