Recipe: Shakshuka

Shakshuka is seriously the easiest thing ever to make — and a great fall staple. And, you can change it up based on your preference. Most are heavily tomato based (if you Google it, you’ll find all sorts of variations). But here’s how I made mine:

  • Drizzle some olive oil in the bottom of a pan
  • Add minced garlic
  • Saute your choice of cut-up veggies. I chose: onions, acorn squash, yellow bell pepper and mushrooms
  • Add spices (I love to use curry, black pepper, a tiny sprinkling of crushed red pepper and some Mediterranean salt. Again, whatever you like.)
  • Add canned tomatoes (about one can/pint jar)
  • Add tomato sauce (This could be marinara, tomato paste, a little salsa — whatever suits your fancy. I used about 1/2 cup or so.)
  • Bring just to a boil and simmer for a minute or so
  • Crack egg into boiling veggies
  • Add spinach
  • Allow spinach to wilt and egg to poach (might be helpful to put a lid on it for a bit)
  • Pull out a ladle and serve it up
Shakshuka in progress

The work of edible art in progress.

Once you make it one time, you’ll find the perfect combination of everything. Just takes a little bit of funsperimenting. I think next time I’m gonna use eggplant in mine.

Plus, the leftovers work lovely for the next day’s lunch, sans egg. This version is the Shakshuka base with some Morningstar Farms Grillers Crumbles served over spaghetti squash.

Shakshuka leftovers

Shakshuka — one day later — fancied up to create a whole new dish.

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