Let’s make Shakshuukaaaa!
From Wikipedia: Shakshouka (Arabic: شكشوكة, also spelled shakshuka, chakchouka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. Its present egg and vegetable-based form originated in Tunisia. It is popular in the Middle East and North Africa.
I made mine with a ton of extra veggies for added nutrition and some texture. I love this dish: a simple and yet flavor-packed breakfast, lunch, or dinner!
To start, saute up any veggies and some spices. I used zucchini, onion, peppers, and cherry tomatoes. Feel free to use more or less of any, or any veggies of your choice!
Then, add your tomato sauce and eggs, and simmer until cooked. Simmer longer for less runny yolks.
Then, dig in! Shakshouka is great on bread, or for dipping bread into, or on its own. Also great with some feta or melted cheese on top. Its really great any way you choose to enjoy!
Veggie Packed Shakshuka (Serves 2)
By The Granola Diaries
- 1 medium zucchini
- 1 bell pepper
- 1/2 medium onion
- 1/2 C Cherry tomatoes
- 1 C Tomato sauce
- 5 Eggs
- 1 tbsp neutral cooking oil (Avocado, grapeseed)
- Spices, to taste: salt, pepper, paprika, cumin, garlic
- Optional to garnish: Fresh parsley, feta, cilantro, avocado, nutritional yeast, etc.
- Saute your veggies in some oil until softened and onions are translucent. Add salt, pepper, cumin, paprika, and give another saute until fragrant.
- Pour your tomato sauce over the veggies and make sure everything is coated. Next, make wells in the sauce and drop the eggs in. Don’t worry if they spread around a bit!
- Cover the pan and simmer on medium-low for 4 – 10 minutes, depending how runny you like your yolks.
- Serve and enjoy! I love to eat with bread (specifically, Challah, YUM) – but it’s great on its own as well!