Shakshuka is hot right now!  Every time I scroll through IG, I see a pic of someone’s Shakshuka and so, I felt it was imperative that I join in the fun!  I followed no recipe, this is completely allllll mine!!!  So feel free to put your own twist on it and make it yours too:)

Ingredients:  Makes 2 hearty servings

• 2 tbsp olive oil
• 1/2 tsp tumeric
• 1/2 tsp curry
• 1/2 tsp garlic powder
• 1/2 tsp dried cilantro
• 1, 15 oz can chickpeas, drained and rinsed
• 1, 15 oz can chopped fire roasted tomatoes
• 1/2 cup vegetable stock
• 1/3 cup salsa
• 3 handfuls fresh baby spinach
• pinch of chile powder
• salt and pepper to taste
• 2 oz halloumi cheese, crumbled
• 4 eggs
• 2 pita
• chopped cilantro for garnishing

Directions:

1.  In a large enamel coated cast iron pan, heat the olive oil over medium heat.  Add chickpeas and spices including numeric, curry, garlic powder, and dried cilantro and sauté for 2 minutes.
2. Add the chopped tomatoes, veggie stock and salsa and continue to cook.  Lower heat and let simmer for 5 minutes.
3. Add the spinach, a pinch of chile powder and stir until the spinach begins to wilt.  Add salt and pepper to taste.
4. While mixture continues to simmer, scatter the cheese on top.  Next, crack an egg over each “corner” of the mixture and cover with a lid.
5. Let eggs “poach” in the mixture for 3-5 minutes, to desired doneness.
6. Scoop and serve 2 eggs with sauce atop a quartered pita and garnish with fresh cilantro.

Comments:

The addition of chickpeas, salsa, spinach and halloumi were all based on different versions of Shakshuka that I’ve seen on the internet.  I have no real idea what a true Shakshuka looks or tastes like!  So have fun with it and create your own version of Shakshuka!

PS – check out my IG for more (better) pics of the process!