Spinach Shakshuka Recipes

SPINACH SHAKSHUKA

Spinach Shakshuka image

A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

Provided by Leah Koenig

Categories Spinach Feta Breakfast Brunch Coriander Jalapeño Cilantro Egg cookbooks Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2-3

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large yellow onion, finely chopped
1 small jalapeño, seeded and finely chopped
4 garlic cloves, finely chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
10 ounces (280 g) baby spinach
2 teaspoons fresh lemon juice
4-6 eggs
Freshly ground black pepper
Feta cheese and roughly chopped fresh cilantro, for sprinkling

Steps:

Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes.
Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until the spinach is very soft, 7 to 10 minutes. (If the spinach does not fit all at once in the pan, add a little at a time, adding more as the spinach in the pan wilts.) Uncover and evenly spread the mixture across the bottom of the pan. Use the back of the spoon to make four to six shallow indentations in the surface of the greens mixture to hold the eggs while they cook.
Break the eggs into small cups and gently slide them into the indentations. Raise the heat to medium, cover the pan , and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes. Remove the pan from the heat. Drizzle a little more olive oil on top and sprinkle with pepper, feta, and cilantro. Serve hot, directly from the pan.

SPINACH AND ARTICHOKE SHAKSHUKA

Spinach and Artichoke Shakshuka image

Shakshuka has earned a fashionable following these days, appearing on all the trendy restaurant menus and Instagram feeds. It is a traditional North African and Middle Eastern dish of eggs simmered in a skillet of spiced tomato sauce that can be served for pretty much any meal of the day. But while the red-sauce version is most typical, there are many creative variations possible. This version goes all green with a base of spinach and artichokes seasoned with cumin, coriander, garlic, and a hint of peppery heat, then topped with salty, creamy feta and fronds of fresh dill. It is out of the ordinary in the best possible way. Enjoy it scooped up with warm pita bread.

Provided by Ellie Krieger

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, diced (2 cups)
3 garlic cloves, minced
1 small green hot chile pepper, such as serrano or jalapeño, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
10 ounces baby spinach (10 cups lightly packed), coarsely chopped
1 tablespoon freshly squeezed lemon juice
1 1/2 cups frozen artichoke hearts, thawed and chopped
4 large eggs
1/2 cup crumbled feta cheese
2 tablespoons fresh dill fronds
4 whole wheat pita breads, lightly toasted

Steps:

Heat the oil in a large, high-sided skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic, chile pepper, cumin, coriander, salt, and black pepper and cook for 30 seconds more.
Add half of the spinach and cook, stirring, adding the rest of the spinach in a couple of batches as it wilts and there is room in the pan for more. Stir in the lemon juice. Once the spinach is all wilted but still bright green, stir in the artichoke hearts and cook for 1 minute more.
Spread out the mixture evenly in the pan.
Break one of the eggs into a small ramekin or bowl. Form a well in the mixture and transfer the egg into it. Repeat with the remaining three eggs, creating separate wells for them. Scatter the cheese around the surface. Cover and cook until the egg whites become opaque and the yolks are still slightly runny, about 4 minutes. Serve garnished with dill, seasoned with additional salt and pepper to taste, with the pita alongside.
Serving Size: 1 egg, 3/4 cup vegetable mixture, and 1 pita
Per Serving: Calories 400; Total Fat 17 g (Sat Fat 5 g, Mono Fat 7 g, Poly Fat 2 g); Protein 19 g; Carb 47 g; Fiber 2 g; Cholesterol 205 mg; Sodium 785 mg; Total Sugar 6 g (Added Sugar 0 g)
Excellent Source of: Calcium, folate, magnesium, manganese, phosphorous, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
Good Source of: Fiber, iodine, iron, molybdenum, niacin, pantothenic acid, potassium, vitamin B12, vitamin D, zinc

More about "spinach shakshuka recipes"

SPINACH SHAKSHUKA RECIPE - JAMIE GELLER

2019-06-06 Preparation Preheat oven to broil. Heat a skillet/pan to medium heat. Add the butter, onion and garlic. Cook until onions turn golden, about 5 …
From jamiegeller.com
Cuisine Israeli & Middle Eastern
Category Breakfast
Servings 1
Total Time 20 mins

See details

SPINACH SHAKSHUKA RECIPE - JENN LOUIS | FOOD & WINE

2020-06-22 Directions Step 1 In a food processor, finely chop the tomatillos, spinach, 1 cup of cilantro and the jalapeño (do not puree). In a medium …
From foodandwine.com
Servings 2
Total Time 45 mins
Category Spinach

In a food processor, finely chop the tomatillos, spinach, 1 cup of cilantro and the jalapeño (do not puree). In a medium skillet, heat the olive oil over moderate heat. Add the onion, garlic and spices and cook, stirring, until softened, about 6 minutes. Add the tomatillo mixture and cook until thickened, 15 to 20 minutes. Season with salt.
Using a large spoon, make 4 indentations in the sauce and crack an egg into each. Cover the skillet and cook over moderate heat until the egg whites are just set and the yolks are still runny, about 6 minutes. Sprinkle the feta on top, garnish with cilantro sprigs and serve.

See details

SMOKY SPINACH SHAKSHUKA RECIPE - BBC FOOD

200g/7oz baby spinach leaves 4 free-range eggs 1 tsp red chilli flakes To serve 4 tbsp Greek-style yoghurt 4 slices toasted sourdough Method Place a large, …
From bbc.co.uk
Servings 4
Category Brunch

See details

QUICK SHAKSHUKA WITH SPINACH - JAMIE GELLER

2021-12-31 Preparation Heat evoo in a large sauté pan over medium-high heat. Sauté onions with cumin, coriander, paprika, salt and pepper for 3-4 minutes. Add garlic and cook 1 more minute. Add tomatoes, simmer until hot, taste and adjust seasoning. Add the spinach and stir until wilted. Make 6 wells with a spoon.
From jamiegeller.com
Cuisine Israeli & Middle Eastern
Total Time 30 mins
Category Breakfast
Calories 403 per serving

See details

SHAKSHUKA WITH FETA AND SPINACH - SIX HUNGRY FEET

2020-12-17 Add salt to taste. When the peppers and the rest of the ingredients are cooked, add the spinach and cook for a further 2-3 minutes. With the cooking spoon, make small holes to place the eggs. Break the eggs into the hole and cover with a lid. Cook with the lid on during 5 minutes. Uncover and turn the heat off.
From sixhungryfeet.com

See details

NADIYA HUSSAIN SMOKY SPINACH SHAKSHUKA RECIPE | FAMILY FAVOURITES

Place a large non-stick frying pan (preferably one with a lid) on a high heat. Add the oil, and as soon as it is warm, add the garlic. Turn the heat down and add the spring onions. Add the salt, tomato pur.e and chopped tomatoes and cook for about 5 minutes, until the tomatoes have softened, adding 2 tablespoons of water if they start catching ...
From thehappyfoodie.co.uk

See details

SPINACH SHAKSHUKA - MAXWELL NUTRITION - MAXWELL NUTRITION

Instructions: 1. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, add the mushrooms and cook for another 3-4 minutes. Season with salt and pepper. 2. Now start adding the spinach to the pan, you will likely have to do this in batches. Cover the pan with a lid and let it wilt ...
From maxwellnutrition.com

See details

SPINACH SHAKSHUKA WITH OLIVES TAPENADE | FOODTALK

2021-11-06 Instructions. In a medium frying pan/cast iron skillet heat the olive oil. Add the shallot, red peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the chopped tomatoes and tomato sauce. Cover and let simmer for about 5 minutes. Uncover and add the spinach. Stir it for about one minute.
From foodtalkdaily.com

See details

SHAKSHUKA RECIPE

2022-01-17 Stir well and season to taste with salt and pepper. Bring to a lively simmer, then reduce to medium-low heat. Simmer, stirring occasionally, until thickened and the tomatoes have broken down a bit, about 15 minutes. Make 6 evenly spaced indentions in the mixture just big enough to nestle the eggs.
From thespruceeats.com

See details

SHAKSHUKA WITH SPINACH AND FETA - WHISKED AWAY KITCHEN

2019-06-19 Add the tomatoes, harissa, salt and pepper to the skillet. Simmer for 20 minutes. Mix in the spinach and simmer until it wilts. Create four small wells in the sauce and crack one egg into each. Cover and cook approximately five minutes or until the eggs are ready. Crumble the feta over the skillet and top with cilantro.
From whiskedawaykitchen.com

See details

BEST SHAKSHUKA RECIPE (EASY & AUTHENTIC) | THE …

2022-03-18 Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish! 5 from 75 votes Print Pin Prep Time 10 mins Cook Time 30 mins Total Time 30 mins Course Breakfast, Lunch
From themediterraneandish.com

See details

SHAKSHUKA WITH SPINACH - SIPS, NIBBLES & BITES

2019-07-08 Add spinach, cover for 5 minutes Stir in the wilted spinach, with the back of a ladle, make little ‘wells’ for the eggs to sit-in Gently crack the eggs into each well, cover and cook on low heat for approximately 8-10 minutes Garnish with either cilantro or parsley and serve with warm pita bread Nutrition Facts Shakshuka with Spinach
From sipsnibblesbites.com

See details

SHAKSHUKA WITH SPINACH & FETA CHEESE RECIPE BY ARCHANA'S KITCHEN

2015-07-04 Add in the jalapenos and spinach and cook for another couple of minutes until the spinach wilts down. Finally stir in the tomato puree, along with the chopped tomatoes, bay leaf, salt, sugar, red chilli, paprika, cumin powder and cook them all together for another 5 to 10 minutes until the spicy tomato sauce has slightly thickened.
From archanaskitchen.com

See details

EASY SHAKSHUKA RECIPE WITH SPINACH & WHITE BEANS - THE …

2019-05-14 This Easy Shakshuka with Spinach Recipe isn’t just for breakfast, it is a great 20 minute meatless dinner option too! Eggs are poached in a flavorful tomato sauce made from canned tomatoes, beans, and fresh spinach and then topped with feta cheese. This meal is so easy to make you will have it on your breakfast and dinner rotation!. This post may contain …
From theschmidtywife.com

See details

RECIPE: ONE-PAN SPICY WHITE BEAN & SPINACH SHAKSHUKA WITH …

Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Drain and rinse the beans. 2 Start the sauce. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper.
From blueapron.com

See details

BEST SHAKSHUKA RECIPE (EASY & TRADITIONAL) | DOWNSHIFTOLOGY

2018-12-19 Instructions. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. Add garlic and spices and cook an additional minute. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
From downshiftology.com

See details

SPINACH AND ARTICHOKE SHAKSHUKA – FOOD NETWORK KITCHEN

It’s easy being green with this shakshuka. Follow along as Elie Krieger shows us how to make a green version of the North African and Middle Eastern dish of eggs simmered in a spiced sauce ...
From foodnetwork.com

See details

DELICIOUS AND EASY SPINACH SHAKSHUKA RECIPE - IMPORTANT ENOUGH

2020-05-15 Instructions Heat the oil a skillet or non-stick pan. Add the onions, garlic, cilantro, and cinnamon and let brown for 2 minutes on medium heat. Add the baby spinach, salt, and pepper and stir for about 5 minutes. Add the lemon juice and stir for 1 more minute. Use a spatula or the back of a wooden spoon to make 4 shallow indentations.
From importantenough.com

See details

THE BEST GREEN SHAKSHUKA | DOWNSHIFTOLOGY

2019-12-12 Cook the onion in a saute pan on medium heat for about 2 minutes. Then add the garlic and cook for an additional minute. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the sprouts have softened, stir in the zucchini and spices for another minute. Add the spinach and cook until it starts to wilt.
From downshiftology.com

See details

EASY SHAKSHUKA WITH SPINACH – A GOURMET FOOD BLOG

2020-03-02 Cut the spinach leaves, not too fine, just a little smaller. Heat the oil in a skillet to medium heat and add the onion and bell peppers. Cook for about 5 minutes. Add the garlic, spinach, tomatoes, spices and salt and pepper and bring to a low simmer. Add most of the cilantro and parsley and mix. Taste and add spices or salt if needed.
From agourmetfoodblog.com

See details

SHAKSHUKA WITH SPINACH AND LAMB MEATBALLS RECIPE

2016-09-01 Check out our short, easy-t- follow shakshuka video. Shakshuka with Spinach and Lamb Meatballs. Ingredients. In a medium bowl, combine spices for lamb meatballs. Add lamb and mix very well. Roll lamb into small meatballs, about 1 inch in diameter. Add 1 Tbsp oil to a large pan set over medium heat. Brown meatballs on all sides, around 2-3 minutes.
From myjewishlearning.com

See details

SMOKY SPINACH SHAKSHUKA · NADIYA HUSSAIN

Crack an egg into each cavity, then put the lid on top and leave on the heat until the whites are cooked and the yolks are still runny. This will take roughly 4 minutes. Take off the lid and sprinkle over the chilli flakes. Spoon an egg and some of that smoky spinach on to each plate, and serve with yoghurt and crisp toasted sourdough. Serves: 4
From nadiyahussain.com

See details

INDIAN SPICED SPINACH SHAKSHUKA - PLAYFUL COOKING

Instructions. Place a heavy bottom 9-inch diameter skillet on medium heat. Drizzle the oil and once the oil heats up, scatter the cumin seeds followed by the garlic.
From playfulcooking.com

See details

BEST SHAKSHUKA RECIPE - LOVE AND LEMONS

Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks. Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using.
From loveandlemons.com

See details

LOW-CARB SPINACH SHAKSHUKA - ORGANIXX

Add in spinach and let cook down for a minute to make more room in your skillet. Then add in your broccoli and cook for about 1-2 minutes, stirring. Add in garlic, salt, cumin, and cayenne (and collagens powder, if using). Cook an additional 3 more minutes to bring out flavor.
From organixx.com

See details

SHAKSHUKA WITH SPINACH & FETA - DIMITRAS DISHES

2022-02-23 How to make Shakshuka with Spinach and Feta. Cook the onions in the oil with a pinch of salt over medium heat until soft and golden -about 8 minutes. Add the garlic and warm through until fragrant—about 30 seconds. Add tomatoes, roasted red pepper, and seasonings and cook over medium heat for about 15 minutes or until thick.
From dimitrasdishes.com

See details

CREAMY SPINACH SHAKSHUKA – FOOD FUSION

Directions: In cast iron frying pan,add olive oil,garlic and mix well. Add onion and sauté for a minute. Add spinach,mix well and sauté until spinach is wilted (2-3 minutes). Add stock,salt,red chilli crushed and black pepper crushed,mix well and cook until water is reduced (3-4 minutes).
From foodfusion.com

See details

SHAKSHUKA WITH FETA AND SPINACH - THE LAST FOOD BLOG

2015-07-28 3 ½ cups of 100g spinach 75 g feta 4 large free-range eggs A small handful of fresh coriander (cilantro) just the leaves. ½ tsp sea salt ¼ tsp freshly cracked black pepper Instructions Heat 1 tablespoon of oil in a skillet or large pan and add the onions and a pinch of salt. Cook for about 20 to 30 minutes over a low to medium until they are soft.
From thelastfoodblog.com

See details

GREEN SPINACH SHAKSHUKA - CHEF ABBIE GELLMAN MS, RD, CDN

2020-03-08 Preheat the oven to 375ºF. Heat the oil in a 12-inch cast iron pan or ovenproof skillet over medium heat. Add the tomato paste, onion, pepper, tomatillos, and chard; sauté for 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the salt and simmer for about 10 minutes.
From chefabbiegellman.com

See details

SHAKSHUKA AND ALL ITS VARIATIONS | GET CRACKING - EGGS.CA

This version is a mix of kale, green onions and fresh herbs. Just as customizable as the recipes above, you can substitute the kale for spinach, or top it with your favourite cheese! Turkish Menemen. This Turkish Menemen features a blend of tomato sauce, green pepper, and chilli pepper. Same base as the Shakshuka, but with a spicy spin!
From eggs.ca

See details

SPINACH ARTICHOKE SHAKSHUKA - THREE OLIVES BRANCH

2017-03-15 When hot, add the onion and garlic powder. Cook until the onions are translucent, approximately 2-3 minutes. Add the like, cream cheese, parmesan, and sour cream to the skillet. Cook until the cream cheese is melted, approximately 3-5 minutes. Add the spinach and artichokes to the cheese sauce. Season to taste with salt and pepper.
From threeolivesbranch.com

See details

LIGHTLY SPICED SHAKSHUKA WITH SPINACH RECIPE - THE SPICE TAILOR

1 small bell pepper, deseeded and sliced 2 cloves of garlic, chopped 2 ripe tomatoes, chopped 1-2 handfuls of baby spinach 5 eggs Method Heat the oil in a medium-large frying pan. Add the whole chilli and other spices from the sachet. Fry for 15 seconds. Add the onions and bell peppers and fry for 5-6 minutes, or until softened and turning golden.
From thespicetailor.ca

See details

GREEN SHAKSHUKA WITH SPINACH, CHARD & FETA RECIPE - EATINGWELL

Instructions Checklist. Step 1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft and translucent but not browned, 7 to 8 minutes. Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes.
From eatingwell.com

See details

SPINACH SHAKSHUKA | RECIPE - KOSHER.COM

Prepare the Shakshuka Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, six to eight minutes. Add the garlic, coriander, cinnamon, and salt and cook, stirring, until fragrant, one to two minutes.
From kosher.com

See details

GREEN SHAKSHUKA WITH SPINACH, TOMATILLOS, AND FETA

2020-06-28 Heat the olive oil over medium heat in a medium-sized skillet. Add the onion and spices and cook until the onions are soft and translucent, add the garlic and cook until soft and fragrant, about 2 minutes. Add the tomatillo mixture to the skillet and cook until it reduces and thickens up, about 15 - 20 minutes.
From finefoodsblog.com

See details

SPINACH AND PEPPER SHAKSHUKA RECIPE - SUPAL DESAI

2014-06-25 In the same saucepan over medium-high heat, add the remaining olive oil and saute the paprika, turmeric, black pepper, red chili flakes, bell peppers and tomatoes. Add salt to taste. Let the mixture simmer for about 10 minutes. Bring the temperature down to low, add the spinach mixture and create 4 wells in the mixture.
From supaldesai.com

See details

SPINACH & BROAD BEAN SHAKSHUKA RECIPE BY ARCHANA'S KITCHEN

To begin making the Spinach & Broad Bean Shakshuka Recipe, heat a sauce pan with oil. Add onions and garlic and saute until they turn translucent. Add chopped tomatoes and sprinkle with little salt and stir fry until the tomatoes become soft and the raw smell goes away. Add spinach leaves and saute until they wilt, this will take about 10 minutes.
From archanaskitchen.com

See details

QUICK KETO SPINACH SHAKSHUKA RECIPE [LOW CARB]

Pour the smooth spinach mixture into the skillet. Using a spoon, press the back of the spoon into parts of the spinach mixture. Gently crack the eggs into these parts of the mixture. Cook in the oven until the egg whites are set and the yolk is a little runny. This should take about 20-25 minutes. Top with parsley and crushed red pepper flakes.
From ruled.me

See details

SPINACH SHAKSHUKA - DONUTS

2021-05-13 Method. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, add the mushrooms and cook for another 3-4 minutes. Season with salt and pepper. Now start adding the spinach to the pan, you will likely have to do this in batches. Cover the pan with a lid and let it wilt, repeat this step ...
From waha.guru

See details

EASY GREEN SHAKSHUKA RECIPE | THE MEDITERRANEAN DISH

2020-10-21 Prepare and cook the greens mixture one night in advance. Store it in the fridge in a tight-lid container. I suggest waiting to add the eggs until you’re ready to serve. When you’re ready, warm the greens mixture through and add the egg and cook over medium-low heat as instructed in the recipe.
From themediterraneandish.com

See details

SPINACH, CARAMELISED ONION AND LENTIL SHAKSHUKA

Cook the garlic, the cumin, coriander and the ginger, stirring, for 1 minute. Add courgettes and 2 tablespoons of water. Cook, stirring, for about 5 minutes, or until courgettes are just tender. Add the spinach, lentils, the broccolini and ¹⁄³ cup water. Sauté for 2–3 minutes, or until heated and the spinach wilts. 4 Remove pan from heat.
From healthyfood.com

See details

VEGAN TOFU & SPINACH SHAKSHUKA - CONNOISSEURUS VEG

2019-02-06 Stir in the tofu and allow everything to simmer for about 1 minute more — just enough time for the tofu to heat back up and absorb a bit of the sauce. Remove the skillet from the heat and season the mixture with salt and pepper to taste. Top with parsley and cilantro. Divide onto plates and serve.
From connoisseurusveg.com

See details

SPINACH SHAKSHUKA - SAVORY TOOTH

2020-02-19 Summary: With fewer carbs than your traditional shakshuka, this keto version includes spinach, feta cheese, and a bold spice combo. Poached eggs sit atop a savory tomato sauce, whose contrasting flavors and bright colors make this vegetarian dish a delight to enjoy. Everything is cooked in a single pan on the stovetop, only taking 30 minutes ...
From savorytooth.com

See details

SHAKSHUKA {SIMPLE & SATISFYING} - TWO PEAS & THEIR POD

In a large skillet, heat the olive oil over medium heat. Add the onion and red pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute. Add the tomatoes, cumin, paprika, smoked paprika, chili powder, salt, and crushed red pepper flakes.
From twopeasandtheirpod.com

See details

THE BEST SHAKSHUKA WITH SPINACH AND FETA - BY ANDREA JANSSEN

2022-05-12 Add the sieved tomatoes and bring to a boil. Let it simmer for 10 minutes. The sauce will thicken a bit. Take the spinach and put it in the skillet, bit by bit, and let it wilt until all spinach is added. Crumble the feta on top and mix. Make indentations in the Shakshuka sauce, crack an egg, and put it in the hole.
From byandreajanssen.com

See details