Dragonfire Delight Shakshuka

Ingredients

• 1 cup yellow onion (chopped)
• 1 red bell pepper (chopped)
• 0.25 tsp salt
• black pepper (to taste)
• 3 garlic cloves (medium, minced)
• 0.5 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.5 tsp cayenne pepper (optional)
• 28 oz crushed tomatoes (canned)
• 2 tbsp hot gochujang paste (strength and quantity to taste)
• 1 cup fresh spinach (stems removed)
• 5 eggs
• 0.66 cup feta cheese (crumbled)
• 0.25 cup fresh parsley leaves
• 1 avocado (sliced)
• toasted bread (for serving)
• oil (for sautéing)

Steps

1. 1

   Cook the chopped yellow onion, chopped red pepper, 1/4 teaspoon salt, and black pepper in oil for about 8 minutes over a campfire or stove at medium heat until softened.

2. 2

   Reduce your heat source to medium-low.

3. 3

   Stir in the minced garlic, smoked paprika, ground cumin, and optional cayenne pepper.

4. 4

   After about a minute of cooking the spices, add the 28 ounce can of crushed tomatoes and 2 tablespoons of hot gochujang paste.

5. 5

   Simmer the tomato mixture for 15 minutes.

6. 6

   Add the fresh spinach and stir until wilted.

7. 7

   Dig 5 divots into the stew and crack one egg into each hole.

8. 8

   Cover the skillet with a lid and let the eggs poach for about 6 minutes, or until they reach your desired level of doneness.

9. 9

   Season with additional salt and pepper to taste.

10. 10

    Top with crumbled feta cheese and fresh parsley leaves.

11. 11

    Fan the sliced avocado on the side for easy access slice by slice, and serve with toasted bread for scooping.

Notes

Keep a close eye on your eggs; they can go from raw to hard-boiled quickly. As soon as the whites are mostly set, be ready to pull the skillet off the heat. The author recommends using a nice loaf of bread to complement the stew's flavor. Gochujang adds a sweet and savory spicy twist; adjust the amount based on your heat tolerance.

Nutrition per serving

• shakshuka
• main course
• breakfast
• spicy
• vegetarian
• eggs
• one-pan
• campfire cooking