Hamilton winters call for cozy, forgiving meals, which makes this Mediterranean shakshuka ideal nourishment for a cold day. This one-pan classic is as nutritious as it is easy. The ingredients are easily accessible, the spices are interchangeable and every element is customizable to taste. It is the perfect way to turn those nearly spoiled vegetables sitting in the back of your fridge into a nutrient-dense and filling meal. As the tomatoes simmer and eggs poach, you are free to skim a class reading, tidy the kitchen or join your roommates on the sofa without worrying about diligence or exactness. Best of all, shakshuka keeps in the fridge for a considerable amount of time, making it an ideal ready-to-go comfort meal.
Originally from North Africa, shakshuka has been enjoyed worldwide for centuries, with hundreds of adaptations from different cultures and palettes. The recipe below is a great foundation for any desired adjustments. Whether you choose to incorporate ground meat, top with labneh or experiment with new herbs, this classic shakshuka is a foolproof, endlessly customizable template that’s sure to impress guests, roommates and yourself.
Shakshuka’s warmth and comfort has brought families and cultures together for generations. Cook this dish with friends and make creative adjustments together for nourishment of the body and soul — served with a side of toast or chips for scooping.
Ingredients:
- 1 28-ounce can of tomatoes (fire-roasted, crushed or whole — whatever you can find will work)
- 1 medium onion
- 1 bell pepper
- Olive oil
- 3 fresh or frozen garlic cloves/3 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Cayenne pepper (optional — adjust for desired spice level)
- 6 eggs
- Crumbled feta cheese
- Spare vegetables (optional, but I like adding spinach or eggplant)
- Salt and pepper
- Chopped parsley
Instructions:
Step 1: Slice, Spice and Saute
- Heat olive oil in a deep pan over medium heat.
- Dice onion and peppers and saute until semi-translucent, about 10 minutes.
- Add spices and garlic with another splash of olive oil, stirring to cover onions and pepper.
Step 2: Simmer and Stir
- Pour in the can of tomatoes, smashing if needed and stir until fully combined with onion mixture.
- Cover and simmer until tomatoes break down and juices are boiling, about 25 minutes.
- Combine one egg, some feta cheese and vegetable of your choice with tomato mixture.
Step 3: Crack and Cook
- Lower heat, and carefully crack the remaining five eggs on top of the sauce.
- Crumble more feta on top, cover and allow eggs to poach in the sauce over medium heat, about 10-15 minutes.
Step 4: Serve
- Finish with feta, parsley and black pepper (I like to slice an avocado and top with hummus — get creative!)
- Best enjoyed directly after preparing with toast.
- Keeps well for a week in the fridge — reheat and serve.
