This shakshouka recipe appears in the "Arabian Gulf Breakfast" episode of Martha Stewart's Cooking School.
- 4 tablespoons ghee, plus more for brushing
- 10 ounces (about 285 grams) baby spinach
- 1 small onion, chopped (about 2 cups)
- 2 cloves garlic, minced
- 4 cups chopped tomatoes (from 5 medium tomatoes)
- Pinch of red-pepper flakes
- 4 large eggs
- Kosher salt and freshly ground pepper
- Chopped fresh cilantro, for serving (optional)
- Preheat oven to 400 degrees (200 degrees C). Heat 2 teaspoons ghee in a large skillet over medium-high. Gradually add spinach and cook until wilted. Remove to a paper towel-lined plate; set aside.
- Wipe out the skillet and heat 3 tablespoons ghee over medium-high. Add onion and cook until very soft and translucent, 10 to 12 minutes. Add garlic and cook 5 minutes more. Add tomatoes and red-pepper flakes and cook until tomatoes have broken down and most of the liquid has been absorbed, about 15 minutes. Remove from heat; set aside.
- Brush four 6-ounce (about 175-milliliter) shallow baking dishes with remaining 1 teaspoon ghee. Divide spinach equally among them, spreading evenly. Top with tomato mixture, creating a well in the center. Crack an egg into each well. Season egg with salt and pepper.
- Place baking dishes on a baking sheet and transfer to the oven. Bake until the egg yolks are soft and egg whites are opaque, 15 to 18 minutes.
- Serve topped with a pinch of black pepper and cilantro, if desired.