Everyone loves breakfast food disguised as lunch or dinner. But fried eggs can get old fast, despite racking up insane amounts of likes on Instagram. That's why there's shakshuka--a spicy, Middle Eastern take on "throw everything in your fridge into a pan and voila."
It's vegetarian, healthy, easy to make, and can be eaten with salad, challah, tabouli or anything really--the possibilities are endless. A huge pan of shakshuka is perfect for a quick and delicious meal for multiple guests to share. And as a bonus, you can still get in your #yolkporn fix.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5-6 (but it's so easy to make more or less)
1 tablespoons olive oil
½ medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika
Chili flakes (sprinkled for spicy flavor)
Pinch of cayenne pepper (or more if your taste buds can handle the heat)
Pinch of sugar (optional, to taste)
Salt and pepper (to taste)
1. Dice the onions and garlic and sauté them on a deep, large pan.
2. Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.
#SpoonTip: Mix it up. You can add anything you want to your base--jalapeños, green chilies, parsley, red pepper flakes, mushrooms, eggplant or spinach. Shakshuka can easily be customized to your taste!
3. Add tomato paste and stir until thickened. Add salt and pepper. Add in chili flakes and/or paprika and/or cayenne (hot damn) for as much spice as you like.
#SpoonTip: Add sugar to balance out the spice if you try the sauce and find you can't handle the heat.