Persian Shakshouka, eggs poached in a zesty tomato-and-spinach stew. (Photo: Tracie Luong)
There are many versions of Shakshouka throughout the Middle East. In her homeland, people simply refer to it as a Persian tomato and egg bake omelet. But for lack of a better term, said Ember and Greens chef-owner Nadereh Ahly, she serves it as E&G Egg Shakshouka on the brunch menu, which also includes Eggs Benedict.
2 Tablespoons vegetable oil
½ cup diced onions
½ cup chopped bell pepper
½ cup button mushrooms, quartered
¼ teaspoon turmeric
¼ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups diced tomatoes
½ cup baby spinach, roughly chopped
4 to 6 eggs
1 Tablespoon finely chopped parsley
Preheat oven to 375 degrees.
Heat oil in a large oven-proof skillet over medium-low heat. Add onions, bell peppers, and mushrooms and saute gently until very soft, about 15 minutes. Stir in the turmeric, paprika, garlic powder, salt, and pepper, and cook for 1 minute. Pour in tomatoes and simmer until tomatoes thicken, about 10 minutes. Stir in the spinach. Add more salt and pepper if needed.
Gently crack eggs into skillet over tomatoes. Transfer skillet oven and bake until eggs are just set, about 7 to 10 minutes. Option: Instead of placing in the oven, you can cover the skillet, reduce heat to low, and cook 7-10 minutes on the stovetop until eggs are set. Sprinkle with parsley and serve with your favorite hot sauce. Makes 2-3 servings.