I’ve mentioned this once or twice on Instagram, but I’m the most forgetful person when it comes to taking meat out of the freezer! Come 5 pm, I’m often found scrambling around the kitchen trying to figure out what to make for dinner with whatever I have in the fridge and pantry. Luckily, I keep a well stocked kitchen for moments likes this and can often put a meatless meal together in under 30 minutes. I always have eggs, canned tomatoes, fresh tomatoes, onions and bell peppers on hands so this Shakshuka recipe has quickly become a staple meal in our house. It comes together in less than 20 minutes, is full of flavour and used whole and healthy foods. There’s nothing complicated about this recipe and the best part of all is that it’s great for breakfast, brunch, lunch and dinner!
Come July, tomatoes will be in season so feel free to skip the canned stuff and replace it with using all fresh and local tomatoes instead. This will enhance the flavour of the sauce which will taste much more fresh and bright. However, if you’re making this when tomatoes aren’t in season, use the canned stuff. Canned tomatoes are always a staple in my pantry. Whether they’re whole plum tomatoes or crushed canned tomatoes, I love using them for pastas, curries and other sauces like this! They’re a convenience product and I prefer to buy the kinds that don’t include any added spices or sugar. Canned crushed/whole tomatoes are a much healthier and cleaner alternative to using already prepared marinara and tomato sauces and with that being said, they’re also much more versatile!
When it comes to meatless meals people often think of pasta or some sort of vegan concoction. While pasta is one of my go-to’s and is a favourite of mine, there are other healthy meatless options like this Shakshuka! If you’d like to see more meatless recipes that are in my repertoire, let me know! I’d be happy to share them with you! Eating meatless meals doesn’t mean flavourless and unsubstantial. You can “bulk” up meals like this with some healthy grains or even serve it along with a kidney bean salad for added protein. Traditionally, Shakshuka is served with warm pita but I enjoy to scooping up the sauce with warm crust bread instead because that’s typically what I have on hand.
Hope you all enjoy this simple Shakshuka with your family. But before you leave, I have one more favour to ask! Subscribe to From the Playpen so that you can stay up to date on my latest posts and recipes! Buon Appetito!
Eggs for dinner? Yes please! This Shakshuka recipe will happily feed your family!
- 2 Bell Peppers Cubed
- 1 Onion Cubed
- 28 oz Can Crushed Tomatoes
- 1 Cup Fresh Tomatoes Cubed
- 6 Eggs
- 1 tbsp Olive Oil
- 2 tsp Cumin
- 1 tsp Dried Oregano
- 3/4 Cup Feta Crumbled
- Fresh Parsley Chopped
- Salt & Pepper To Taste
Place a skillet with high sides over medium heat and add olive oil, onions and bell peppers. Season with salt and pepper and saute until the veggies have softened. Once the veggies have softened add in the dried cumin and oregano and cook for an additional 30 seconds or so to get rid of the raw taste.
Add in a can of crushed tomatoes along with fresh tomatoes and season with salt and pepper to taste. Once the sauce reaches a boil, lower the heat to medium low.
Using a spoon and working with one egg at a time, create a well in the sauce. Crack the egg into the well and repeat this with all six eggs, working around the pan. If the whites spread, it's okay but to help avoid this spoon a bit of sauce around the edges of the eggs so that the whites are slightly submerged into the sauce. Be sure not to cover the yolks with sauce. Season each egg with a touch of salt and pepper and place the lid over the skillet. Cook until the yolks are runny and whites are almost set, 5-7 minutes.
Remove from the heat and sprinkle with feta and parsley. Serve immediately alongside some warm, crusty bread and enjoy!