1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (used jalapeño pepper and red peppers)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
*1 teaspoon cayenne pepper
1 28-ounce can whole peeled tomatoes, undrained
*2 cups spinach, chopped
Kosher salt, to taste
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
*aleppo pepper, garnish (optional)
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika, and cayenne pepper and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Add spinach, cook until wilted. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and aleppo pepper.
*I made my husband fall in love with me again with this dish..lol! I added cayenne to add more kick to it. I also used the organic egss and spinach from my CSA from Hancock Shaker this week. Instead of pita bread I bought a freshly baked French bread to dip and soak all the goodness. I made this only half the portion, my parents are not a fan of spicy food. But I had to make because who don’t love dipping bread in a spicy sauce with feta. I cooked it on a skillet then transferred it in a oven casserole dish and baked it for 5 minutes or until the egg whites are not runny. enJOY!!!
Source: Smitten Kitchen