Quick Shakshuka Wrap Recipes

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook until just softened, about 2 minutes. Add the garlic and cook for 1 minute. Deglaze the pan with 2 tablespoon of the vinegar and stir. Stir in the cumin, paprika and turmeric and season with salt and pepper, allowing to cook another 30 seconds. Stir in the tomatoes and turn down heat to medium-low, allowing the ingredients to simmer until the tomatoes just start to break down, 3 to 4 minutes.
• Fill a large saucepan (with a lid set aside) with about 2 inches of water. Place over high heat and add salt and the remaining tablespoon vinegar. Crack the egg into a small bowl. As soon as the water is at a light simmer, slide in the egg. Allow the whites to settle, then cover, allowing it to cook about another minute for a good runny egg (just how I like it).
• While the egg finishes, heat the tortilla in a dry skillet (I use whatever is available, gas flame, microwave, pan if one is clean - or even not too dirty - anything).
• Place the tortilla on a serving plate. Spoon the tomato shakshuka mixture in the middle of the tortilla. Top with the spinach. Using a slotted spoon, gently remove the egg from the poaching liquid, touching the bottom of the spoon on a kitchen towel to drain any excess liquid, then put directly onto the spinach bed. Finish with the crumbled feta and a sprinkle of hot Hungarian paprika. Roll the wrap, either folding like a burrito for on-the-go or open-ended to serve on a plate with fork and knife. If serving on a plate, top with a bit more crumbled feta and either extra shakshuka mixture, parsley or cilantro - or - some torn flat leaf parsley and drizzle of hot sauce - or - a dusting of hot paprika.

Steps:

• Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
• Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.