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Boom Shaka Laka


Boom Shaka Laka

Boom Shaka Laka…Bada Bing…Va Va Voom…these are all phrases that characterize the sexy movements of women.  Is there a similar phrase for men???    Maybe it’s  Whack cling thud…”Honey- I took out the garbage”? …always a turn-on.

Speaking of sexy.. this Shakshuka is earthy, smokey, and soul-warming.  You will taste North African, and Middle-eastern notes in the Harissa, Cumin, and Smoked Paprika tomato stew,  layered with a poached egg and Feta cheese.  Here is a breakfast that is hearty and delicious, low-calorie, Keto, and gluten-free. (Though our baked PITA is incredible with it.) 

Soul-warming Shakshuka with Spinach, Feta, Kalamata, and poached egg

Spinach and feta shasuka
Print
5 from 2 votes

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
  • 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
  • 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

Shasuka with spinach and feta

Mix it Up:

If you’re not a fan of spinach, exchange the spinach for a tablespoon of fresh Cilantro

Mushrooms and or eggplant can also be delicious substitutions

Aphrodesi’hacks’:

Use our PITA recipe as a perfect accompaniment.  Reduce the baking time and leave PITA soft to enable easy dipping into the delicious stew

Make a double batch the night before.  Freeze one batch for later, and keep one batch in the refrigerator for easy assembly and baking in the morning.

Boom Shaka Laka

Boom Shaka Laka…Bada Bing…Va Va Voom…these are all phrases that characterize the sexy movements of women.  Is there a similar phrase for men???    Maybe it’s  Whack cling thud…”Honey- I took out the garbage”? …always a turn-on. Speaking of sexy.. this Shakshuka is earthy, smokey, and soul-warming.  You will taste North African, and Middle-eastern notes in the Harissa, Cumin, and Smoked Paprika tomato stew,  layered with a poached egg and Feta cheese.  Here is a breakfast that is hearty and delicious, low-calorie, Keto, and gluten-free. (Though our baked PITA is incredible with it.) 

Soul-warming Shakshuka with Spinach, Feta, Kalamata, and poached egg

Spinach and feta shasuka
Print
5 from 2 votes

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
  • 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
  • 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
Shasuka with spinach and feta

Mix it Up:

If you’re not a fan of spinach, exchange the spinach for a tablespoon of fresh Cilantro Mushrooms and or eggplant can also be delicious substitutions

Aphrodesi’hacks’:

Use our PITA recipe as a perfect accompaniment.  Reduce the baking time and leave PITA soft to enable easy dipping into the delicious stew Make a double batch the night before.  Freeze one batch for later, and keep one batch in the refrigerator for easy assembly and baking in the morning.

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