Delicious Weeknight Dinners do not get easier than this One-skillet Spinach & Scallion Shakshuka, a fabulous Israeli / North African dish of Eggs poached in a flavorful Tomato Sauce!
Weeknight dinners are generally a quick affair in this house. We get home around 17:30 every day and we have lofty intentions of getting the munchkin to bed by 19:30 each night. Not that it always works out that way!
The munchkin is not exactly cooperative when it comes to sleep (she’s been like this since birth!) and tries every trick in the book to stay awake just a bit longer every evening. And it is especially difficult to convince her to sleep when we have the bright Scandinavian sun shining away merrily till about 10 p.m. five months of the year!
One of the things we do to make it easier on ourselves is to make simply, quick to assemble dinners, that are also munchkin-friendly. One pot meals, stir-fries, pasta with some easy flavorful sauces are the way to go.
Eggs of course feature heavily in our weeknight dinners. I love their versatility, their health benefits and how delicious are they!! They really are the complete food and if you combine them with some veggies and serve them with whole grain bread, you have a winning meal in 20 minutes.
Take this divine Shakshuka for instance. I think of Shakshuka as the voluptuous Israeli cousin of the Indian Bhurji. Much more saucy than bhurji and with fewer spices, but so enticing that I can hardly wait to dig in with some crusty bread.
In Israel and North Africa, Shakshuka is a breakfast dish. But it lends itself beautifully to dinner, as it is quick to make and light on the stomach. It is basically a dish of eggs poached in a spiced tomato sauce. The whites of the eggs are cooked through, but the yolk is left a bit runny. Just the way I like it!
I made this version with Spinach and Scallions (or spring onions), and believe me, it tasted incredible! Even the usually picky munchkin had no problem finishing her meal quickly for a change.
This is such a wholesome, satisfying one-skillet meal, but you can also choose to make this a richer dish by crumbling some feta or other melty cheese on top. You can also sneak in other veggies like bell peppers, carrots or mushrooms and they would all taste heavenly in that tomato sauce.
Seriously guys, you need to make this dish, like yesterday! Delicious Weeknight Dinners do not get any easier! And while on the subject, do you have any quick go-to dinner ideas? Would love to hear from you!
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- 4 Eggs
- 1 cup chopped Tomatoes (tinned tomatoes can be used)
- 4 Scallions (Spring Onions), chopped
- 2 large cloves Garlic, chopped
- 1 cup packed chopped Spinach
- 1 teaspoon Red Chilli powder or Cayenne Pepper (adjust as per taste)
- ½ teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 Green Chilli, chopped (optional)
- 1 tablespoon Olive Oil
- Salt to taste
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan.
- Add chopped scallions, sauté for a few minutes until the scallions begin to soften.
- Add garlic and continue to sauté till mixture is fragrant.
- Add the green chilli (if using), the red chilli powder, cumin and coriander powders.
- Saute until the spices are fragrant.
- Add tomatoes, stir well, and allow mixture to simmer over medium heat for 5 minutes till it starts to reduce.
- Add the chopped Spinach and salt to taste. Mix well and cook for a couple more minutes.
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
- Cover the pan. Allow mixture to simmer for 10 minutes, or until the egg whites are cooked and the sauce has slightly reduced. If you prefer your eggs completely cooked, increase the cooking time by a few more minutes.
- Serve immediately with some crusty bread.