Twist On Traditional Shakshuka With Quinoa
Check out my version of a delectable North African and Middle Eastern dish made with poached fresh eggs in a rich and spiced tomato sauce The best part? It is extremely quick and simple to make!
Ingredients
INGREDIENTS:
- 2 cups white quinoa
- 5 cups water
- 4 cups marinara sauce or 2 cups for 2 servings and 6 cups for 6 servings
- optional 1-2 tablespoons chipotle in adobo sauce just use the sauce from the can so it’s not too spicy
- 1 tsp. taco spice or 1/2 teaspoon for 2 servings and 1 1/2teaspoons for 3 servings
- 8 eggs or 4 eggs for 2 servings and 12 eggs for 6 servings
- Fresh cilantro
- Feta cheese 4-8 oz
- 4 pitas bread naan, or laffa
Instructions
DIRECTIONS:
- To make the quinoa, in a medium (pareve) pot, mix the quinoa and water. Bring to a boil, then cover and simmer until the water is absorbed, about 10 minutes. Uncover and fluff with a fork. Let it cool to room temperature. Move half the quinoa to a storage container.
- On medium heat, in a large (dairy) frying pan, mix all ingredients together (other than the eggs and quinoa) and bring to a simmer. Turn the heat to medium-low and crack eggs directly into the sauce. Cover with a tight-fitting lid and let cook until desired doneness, about 10 minutes (a little less if you like soft eggs or your egg yolks runnier). Serve over room-temperature quinoa, or pan-fry it in its pan to warm or heat if desired. Top with fresh cilantro and feta cheese, and serve with pita bread, naan, or laffa great for any leftover sauce!