Shakshuka is all the rage wherever you go!
A sort of comfort food for expats and honorary Sephardis alike: See how they mop that sauce with their bread!
Nothing to Shakshuka:
Good tomatoes, runny eggs, and you are there!
You can make lots of exciting variations with your Shakshuka seasonings and ingredients.
Did you know you can make a green shakshuka too?
Scroll down, you’ll see!
You’ll be happy to get variations on the beloved classic; you will enjoy it more often! I love that it is so versatile
- 1/4 cup olive oil
- 1-2 jalapeño peppers (for a mild shakshuka, substitute a red bell pepper), diced small
- 4 large beefsteak tomatoes, or a dozen plum tomatoes, diced small
- 2 pouches Levana Nourishments Garden Vegetable
- Salt and Pepper to taste
- 8 eggs
Heat the oil in a large skillet with sides.
all ingredients except eggs, and cook covered on a gentle flame for about 20 minutes.
Make a little well in the mixture, and with the space you just made, put in one egg. Repeat with all other eggs. Cover again and cook a few more more minutes, until they are barely set.
Divide the Shakshuka among 4 plates, and be sure to use up all the sauce. Serve hot, alone or with a good whole-grain bread, or on a bed of cooked (canned OK) white beans.
You can jazz up up your Shakshuka, as I do, in many exciting and delicious ways:
- Play with your seasonings. Curry, Herbes de Provence, Rosemary, Thyme, Basil. Short selection please.
- Throw in some chopped parsley, cilantro, dill, etc....
- Throw in some capers and olives. In this case skip the salt
- Make a green Shakshuka: throw in some chopped spinach, swiss chard or kale leaves.
- Make a dairy Shakshuka, by adding cubed feta or shredded cheddar. In this case omit the salt.