Eggs are one of my favorite ingredients to work with as they are a blank canvas and can be cooked in several different ways. I always like to slap an egg or two on many of my weeknight meals as they are a cheap, filling, and healthy protein. One of my favorite meals to make is the Mediterranean dish, shakshuka- a spicy tomato sauce with poached eggs. I typically like to make this in the summer when ripe heirloom tomatoes are in season, therefore during the winter canned tomatoes do just fine. You can substitute the tomatoes with any seasonal veggies of your liking to this dish. Below is a traditional tomato-based shakshuka recipe. This recipe is not technically 5 ingredients or less, but it can be if you use a store-bought tomato sauce, but I usually prefer to make my own.
1 tablespoon olive oil
1 white or yellow onion, diced
1 clove garlic, minced
1 green or red bell pepper, chopped
4 cups diced tomatoes or 2 cans diced tomatoes
2 tablespoons of tomato paste
1 teaspoon teaspoon chili powder
1 teaspoon za’tar
Pinch of cayenne (or more to taste)
Salt and pepper to taste
1. Place a large skillet or pan on medium heat
2. Heat olive oil on the pan then add chopped onion and saute until translucent.
3. Add garlic and bell pepper. If using fresh tomatoes, add them
during this time. Continue to saute for 5 minutes or until softened.
4. Add spices and allow mixture to simmer over medium until well reduced. Taste and keep adding spices according to your liking.
5. Crack the eggs directly over the tomato sauce, giving them enough space. My suggestion is to place 4-5 around the edge of the pan and one in the center.
6. Cover the pan and allow mixture to simmer for 5-10 minutes or until eggs are cooked. Cook longer if you like your eggs more well done or less if you like them over easy. I prefer mine over easy so I can dip warm pita bread right into the silky yokes.
7. Enjoy by itself or with pita bread, Israeli couscous, and hummus!
Below are our four more egg recipes, cooked four different ways, with less than five main ingredients.
What are your favorite ways to cook eggs? I like mine over easy 🙂