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  • Rochelle Van Der Merwe

How to Make Shakshuka

Updated: Feb 24

If you have never heard of #shakshuka, you are in for a treat. A dish from Northern Africa, it is traditionally onions, bell pepper and tomato (and eggs, of course). But I like to use this as a good ol' "clean out the fridge" meal. Have some leftover cooked veggies? Throw 'em right in! Most of the time this is used as a #brunch dish. But, if you are like me and love breakfast for dinner, you can fix this any time. And, if you serve it by itself or just with some crusty bread, it is the ultimate #onepotmeal. Watch the video, and then see the recipe below. Share your pics of your own shakshuka in the comments!


Shakshuka


Serves 4 as main course, 6 as a side dish


Ingredients:

2 tablespoons olive oil

2 cups diced vegetables, such as onion, bell pepper, zucchini, asparagus, etc.

1 tablespoon minced garlic

1/2 teaspoon cumin seed

1/4 teaspoon coriander seed, lightly smashed

1/4 teaspoon ground turmeric

1/4 teaspoon red pepper flakes or 1 tablespoon harissa paste (optional)

1, 28 oz can whole tomatoes, crushed

1 can chickpeas, well rinsed

Freshly ground black pepper, to taste

4 to 6 large eggs

1/2 cup crumbled feta or goat cheese (optional)

2 tablespoons chopped fresh cilantro or flat-leaf parsley

Kosher salt and freshly ground black pepper, to taste

Procedure:

Warm the oil in a large skillet or sauté pan over medium heat. Once shimmering, add vegetables in order of hardness (onions and bell peppers first, then zucchini, then asparagus in the examples above), seasoning each addition. Cook, stirring occasionally, until the vegetables are tender and cooked through, about 4 to 6 minutes.


Add the garlic, cumin, coriander, turmeric, and red pepper flakes or harissa (if using). Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.


Pour in the crushed whole tomatoes with their juices. Stir, and let the mixture come to a boil. Add chickpeas and stir to combine. Reduce the heat and simmer for 5 minutes. Season with salt and pepper.


Use the back of a spoon to make as many wells in the tomato sauce as you will need for the eggs. Make sure the wells are deep enough to contain the egg, but not so deep as to touch the bottom of the pan. Crack the eggs into the wells. Season the eggs with salt and pepper.


Place a lid on the pan and continue to simmer for 6 to 12 minutes, depending on the desired doneness of the yolk. After 6 minutes, check the eggs regularly. They are done when the whites are set, and the yolk is as firm as you like. Note: the yolk will turn paler yellow the more set it is.


Top with the crumbled cheese (if using) and minced cilantro or parsley. Serve in bowls over quinoa or couscous, or with crusty bread on the side.

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