Shakshuka is a bright one-pan meal of eggs poached in a spicy tomato sauce. Making it is fabulously easy, inexpensive and versatile. The traditional Israeli version is tomatoes cooked down with peppers, garlic, onions, and spices until it all forms a thick sauce. Nestle in the eggs and leave to cook. When ready serve it with some pita, challah or crusty bread to soak up all that amazing sauce. For something different serve it over some hummus, roasted potatoes, or grains like quinoa, rice or barley.
Of course, you can always go your own way and make a less traditional shakshuka. There are lots of variations online for green versions using kale, spinach, zucchini, or even pureed peas. For a Mexican inspired version, swap the red tomatoes for green tomatillos. Add some chilis and cilantro, top with queso fresco and a squirt of lime then serve with warm tortilla chips. Making swaps for the tomatoes isn’t the only way to mix things up, try adding chickpeas or lentils to keep things vegetarian. Mix-in chorizo, ground beef or lamb for a meatier dish.
Eat shakshuka as a hearty breakfast, lunch, dinner, or serve it as an impressive brunch dish for company.
Serve shakshuka with…
fennel & orange salad