My beautiful friend made the most INCREDIBLE shakshuka for us on Christmas day and I just had to attempt to make it at home! These baked eggs in a rich tomato sauce are beyond delicious and packed with vitamins, minerals and essential nutrients. They also make for an impressive dish to share with friends (trust me, I was very impressed when served this!).
These baked eggs aren’t quite the traditional shakshuka as for starters I have no idea what actually goes into shakshuka, and second, I am definitely the type of cook who can’t follow a recipe to save myself (hence the reason I can’t bake). I am always looking for the healthiest ingredients and for alternatives when I don’t have what the recipe calls for. While there are a few steps and ingredients for this baked eggs recipe, I have tried to keep the ingredients as simple as possible for you.
Now before we get started I NEED to let you know that this is not a quick recipe as we are creating the rich tomato sauce from scratch. The recipe from start to finish takes about an hour, so don’t make my mistake and tell your guests (husband) that lunch will be ready in 10…it won’t be haha.
When it comes to eggs I definitely recommend choosing locally sourced free range organic eggs over caged eggs. I would actually go as far as saying not to bother making this if you have caged eggs…I know. BIG CALL. But if you are going to eat eggs you want as many essential nutrients from them as possible and for those nutrients to be obtained in the most humane way. Egg shells are actually permeable (meaning stuff can pass through the shell) and most caged birds poo in the same area that they lay their eggs #justsayin 😉
I did cheat a little with this meal and used a can of organic diced tomatoes. If you want to go all out and totally impress your guests (and yourself) then grab 1/2 kilo of tomatoes, chop and simmer on a stovetop with water, a dash of salt and a hint of basil for about 1-2 hours. Or you can totally cheat like me.
- 1 can organic diced tomatoes
- 1/2 cup vegetable stock
- 1/2 red onion, diced
- 1 potato, peeled and diced (small)
- 1 cup spinach, finely chopped
- 6 kalamata olives, roughly chopped
- Salt and pepper to taste
- 1/2 tsp dried chilli flakes
- 2 cloves garlic, crushed
- 5 eggs
- 1-2 tbsp feta (optional - leave out if dairy free)
- Basil to serve
- Heat a fry pan to medium heat and lightly spray with coconut oil. Add the onion and sauce until translucent and soft. Add the garlic, chilli flakes and then the tomatoes. Stir and reduce heat to simmer;
- Add the vegetable stock, salt and pepper to taste and kalamata olives and allow to simmer for 20 minutes;
- While the tomato sauce is cooking, place the diced potato on a microwave safe plate and microwave on high for 1-2 minutes. This reduces cooking time;
- Once the sauce has thickened pour into a separate bowl and set aside. Return the fry pan to the heat, lightly spray with coconut oil and and add the diced potato. Fry the potato until browned;
- Using a stick blender, puree the tomato sauce. (NOTE - if you are using a glass blender allow the sauce to cool a little before blending!)
- Add the sauce back to the pan with the potato (caution, tomato sauce may spit) and spinach and reduce the heat. Simmer for a further 5-10 minutes or until the potato has cooked through;
- Make little wells in the tomato sauce add each egg to it's own well. Cover with a lid and allow to cook for 10 minutes;
- Remove the lid and break the feta over the dish. Return the lid for a further 2-5 minutes or until the egg whites are cooked.
- Remove from the heat and serve with fresh basil.