Shakshuka with Grains and Feta

4.6

5 Ratings

Kendra Vaculin

Test Kitchen-Approved

Photo by James Ransom

This shakshuka is a homey, one-skillet dream that becomes a full meal with the addition of just wilted greens and chewy grains.

Ingredients

1 tablespoon olive oil
1/2 medium yellow onion, diced
1 (28-ounce) can crushed tomatoes
Pinch of cayenne pepper (optional)
4 eggs
1 big handful of leafy greens, roughly chopped or torn (I used spinach, but kale, mustard greens, or arugula would work just as well)
2 cup cooked grains (farro, quinoa, brown rice, whatever you happen to have or happen to love)
2 ounce feta, crumbled

Step 1
Heat the olive oil over medium-high heat in a large skillet or high-sided pan. Add the onion and cook, stirring occasionally, 4 to 5 minutes, or until softened and translucent.
Step 2
Add the tomatoes (and cayenne, if using); season with salt and pepper. Cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Fold in the greens.
Step 3
With a spoon, make four little pockets in the saucy-greensy mess into which you can crack the eggs. Crack them in, season each with a pinch of salt and pepper, and carefully drag the whites through the sauce. Don’t break the yolk. You know this. Mama didn’t raise no fool.
Step 4
Cover the skillet and cook until the whites are just set, about 4 minutes. Turn off the heat.
Step 5
Pile a scoop of cooked grains at the bottom of a bowl, then top with a big scoop of saucy-greensy mess and an egg. Sprinkle the crumbled feta over the top, and devour.