Shakshuka is a one-pan meal consisting of eggs cooked in tomato sauce. It originated in north African countries, where it was a hearty, affordable breakfast or lunch, a quick fix composed of ingredients that were in hand, and often cooked with leftover sauce from yesterday’s stew. With its forgiving nature, Shakshuka is the perfect dish to implement today’s culinary trends of cooking effortless recipes, avoiding food waste, and free more time to enjoy nourishing meals together.
Consider this shakshuka recipe as a basic guideline, and make your very own version using old veggies, remaining herbs, and spare sauces. Cook greens-based Shakshuka if you are out of tomatoes, or saute mushrooms and black beans for a black one. When the sauce is ready and well seasoned, break in eggs, let cook, and then top it off with anything from chopped herbs, to fresh ground black pepper, or crunchy nuts and seeds.
2 Tablespoons olive oil
1 onion, diced
1 bell pepper, seeded, diced.
6-8 large tomatoes, diced (or 1 can diced tomatoes + 1 cup tomato sauce)
4 garlic cloves, sliced
1 teaspoon honey/maple/agave
1 Tablespoon sweet paprika
1 teaspoon cumin (optional)
½ teaspoon Aleppo pepper flakes, or chili pepper (optional, adjust to your taste)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Garnish – sweettahini's savory Dukkah, black pepper, and/or parsley leaves, chopped.
Heat the oil in a large skillet. Add in the onion and sauté over medium heat, until translucent.
Slowly pour in the diced tomatoes and pepper, and add in garlic, maple, and spices: paprika, cumin, salt, and pepper. Let the mixture simmer for 8-10 minutes. Add water if needed.
Taste to adjust flavors.
Create a small well in the sauce and crack an egg into it. Repeat with the remaining eggs.
Cover and reduce to low heat, simmer until the egg whites are set, but yolks are still runny. About 5-7 mins.
Garnish with fresh ground black pepper and chopped parsley, or any other topping.
Serve straight from the skillet with a slice of crusty bread.