Shakshuka with Chili Crisp

Shakshuka with Chili Crisp

One of my customers said to me, when re-ordering Chili Crisp, “I can’t face breakfast without it.”  Here’s something a bit different but it still includes eggs and Chili Crisp.  This is a perfect brunch recipe as the Shakshuka can be served warm or at room temperature.  And to make it for more people, just double the recipe and use a larger pan.

Ingredients:

1 medium yellow onion diced

2 minced garlic cloves

2 tbs tomato paste

4 anchovy filets (optional)

1 lb of spinach

1 can of diced or crushed tomatoes

½ lb of feta cheese

4 eggs

Salt

Pepper

1 tbs Chili Crisp

How to Cook:

1. Saute the onions for 5-7 minutes on medium high
2. Add the tomato paste and mix with the onions on medium until the tomato paste has caramelized slightly (5 minutes); if using anchovy filets, and here and stir until crushed
3. Add garlic and stir
4. Load the spinach in the pan, adding 2 tbs of water and cover the pan for 2 minutes
5. Uncover and keep stirring until the spinach is nearly cooked.
6. Add the diced tomatoes and increase heat to medium high and cook until liquid reduces a bit.
7. Add salt and pepper to taste
8. Take off heat and stir in feta cheese and Chili Crisp
9. Make four “wells” in the mixture and break an egg into each “well.”
10. Cover and cook eggs to desired doneness, approximately 4 minutes for a runny yolk and 8 minutes for a hard yolk.