16 May Eggs for Dinner
A quick and easy way to do eggs outside of breakfast time.
I am a big fan of eggs any time of day- not just breakfast. I have even considered a whole series of “Eggs for Dinner” posts for the old blog here. (Another project for another day…)
But, eggs for dinner really is so great. And, you don’t – and shouldn’t- do them how you do them at breakfast.
(Okay. Not 100% of the time. Sometimes scrambled eggs is just what you feel like at dinner and that is totally cool.)
However, my favorite way to do eggs at dinner is to poach them in a big skillet full of veggies, herbs and spices and scoop it all up with some crusty bread.
There are many variations, recipes and names (Eggs in Purgatory, for example) for a dish like this but most commonly it’s called Shakshouka. Shakshouka like this is made with tomatoes, garlic and herbs has history linked to the Mediterranean, Middle East and Northern Africa.
It could make for an excellent brunch and is surprisingly filling. It doesn’t take too much prep… just some chopping and a watchful eye to make sure those yolks don’t cook through.
Serve it up- straight from the skillet- with some crusty bread. Handy for sopping up every last bit!
- ¼ cup olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- Salt and Pepper for seasoning throughout
- 1 teaspoon cumin
- 1½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 1 26.6 can chopped tomatoes
- 3 ounces feta cheese, crumbled
- 6 eggs
- ¼ cup parsley, chopped
- Crusty bread or pita for serving
- Potatoes and hardy greens like kale or chard are great in here too.
- In a 12-inch skillet, hear olive oil over medium heat.
- Add the onion and peppers, season with salt and pepper. Cook, stirring occasionally about five minutes, until tender. Add garlic and spices. Cook for two more minutes.
- Add tomatoes and more salt and pepper, stir to combine. Simmer until slightly thickened about 15 minutes. Stir in feta.
- Reduce heat to medium low and, working one at a time, make a small well with a spoon for an egg. Crack the egg into it. Cover pan and simmer for 10-15 minutes or until the egg whites are set.
- Remove from heat and sprinkle with parsley, more salt and pepper. Serve with bread or pita.
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