Rhody Recipe: Poached Eggs Meet Summer Harvests in Savory Shakshuka

Local eggs and produce bring added freshness to this simple all-day dish

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If you find yourself with more tomatoes than you know what to do with, look no further than this easy and delicious recipe for shakshuka, a savory stew cooked with a variety of dry spices and chopped veggies. Fresh eggs are gently poached in this flavorful one-skillet dish. Traditionally enjoyed in Tunisia, North Africa, Israel, and other parts of the Middle East, shakshuka is often served for breakfast, but the rich tomatoey medley can really be eaten any time of the day and is perfect for a quick summer meal that doesn’t heat up the kitchen. 

Chances are good you already have most of the ingredients, but if not, you’ll want to go the extra mile for fresh produce. Your local farmers market should have no shortage of plump beefsteaks and heirlooms this season, along with bell peppers, onions, and kale. Nothing beats the rich flavor of farm-fresh eggs nestled in a skillet of stewed tomatoes. 

Ingredients

• 1 medium onion, peeled and chopped

• 1 medium bell pepper, stem and seeds

removed and chopped

• 2 stalks of celery, chopped

• 1 Tbsp extra virgin olive oil

• 2-3 fresh tomatoes, chopped

• 1 cup kale leaves, chopped

• 1 28 oz. can of organic whole
peeled tomatoes

• 3 large garlic cloves, peeled
and minced or pressed

• ½ Tbsp smoked paprika

• 1 tsp cumin

• 1 Tbsp Italian seasoning or
dried herb of preference

• ¼ tsp cayenne pepper

• 6-8 fresh eggs

• Fresh parsley or cilantro

• Salt and pepper to taste

Steps

1. Heat oil in a large, deep pan over medium-high heat. Toss in the chopped onion, celery, and bell pepper and stir. Cook until the onion becomes translucent, about 7 minutes.

2. Toss in the garlic and dried spices and mix to coat the vegetables. Add the fresh chopped tomatoes and kale, mix, and cook for 1 minute before pouring in the canned tomatoes.

3. With the back of a wooden spoon, mash the whole tomatoes until they are broken down. Simmer the sauce with the lid on for 6 minutes.

4. Remove the lid and make a small well in the tomato mixture. Crack one egg into the well. Continue making wells and repeat for each egg. Cover the pan again and allow the eggs to cook until desired doneness, typically for 4-6 minutes.

5. Remove from heat, season with salt and pepper, and sprinkle with chopped parsley or cilantro. Enjoy!

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