What are we cooking while we’re staying home? Today, Chef Kristen Merris-Huffman found a shakshuka recipe that can work with whatever produce you have on hand.
Shakshuka is one of the most comforting, versatile dishes out there. This recipe always sparks excitement and lifts me out of my usual cooking routine. Shakshuka can be served for breakfast, lunch, or even dinner. If you need to serve a larger group, you can easily bulk it up by adding another can of tomatoes and more eggs. It’s also a one-pan wonder, so in my eyes, it’s perfect.
This particular recipe is meant to be incredibly versatile. If you don’t have all the listed ingredients, don’t worry! This is just what I happened to have on hand. If you don’t have a red bell pepper, now is the time to reach into the back corner of your produce drawer to use that zucchini you bought in desperation last week. Diced eggplant, or even a few cremini mushrooms, would be nice additions in place of the cherry tomatoes.
Same goes for the spices. Feel free to experiment with cinnamon or a little cayenne instead of smoked paprika. Now is the time to be resourceful and to use up whatever you have.
Simple Shakshuka Recipe
Adapted from the New York Times
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, roughly chopped
- 1 cup of cherry tomatoes, halved
- 2 cloves of garlic, minced
- 1 can of whole or crushed tomatoes
- 1 tsp ground cumin
- ½ tsp smoked paprika
- A pinch of red pepper flakes
- 1 can of tomatoes, lightly crushed
- 4 eggs
- Optional garnishes:
- ¼ cup feta, crumbled
- Parsley, finely chopped
- Preheat the oven to 375°F. Heat olive oil in a large skillet over medium-low heat. Add the onion and bell pepper (or any vegetable that needs to be cooked), and cook for 15 minutes stirring occasionally. Add tomatoes and cook until they begin to soften.
- Add garlic and warming spices to the pan of sautéed vegetables allowing the aromatics to cook for 2-3 minutes until they become fragrant. Pour in the can of tomatoes. If you’re using whole tomatoes, crush them gently with the back of a spoon. Cook for an additional 2-3 minutes until the sauce thickens.
- Using the back of a spoon, create four wells in the sauce and crack an eggs directly into each well. Top with cheese and place in the oven for 7-10 minutes until the eggs are just set and the yolks are still runny.
- Serve with tortillas, a hunk of bread, or toasted pitas for dipping and scooping.
In the mood for dessert? Try this sweet and savory shortbread recipe.