Without the egg this is a vegan meal. It is difficult to overstate just how tasty shakshuka is.
Cost per person $3.28
Without the steak my steak dinner is vegan
And with some HRT your uncle can be your aunt. Are you familiar with Neil deGrasse Tyson’s Discovery that something can be true but not helpful? He figured it out after being hypercritical of something and then learning that he didn’t really accomplish anything with that.
It’s very similar to what is going on in your comments here. Is that steak? Your meal is nothing but its side dishes. Without the egg this is still a tasty meal. Without your comment, this post would have still been successful.
It was a joke, I didn’t intent to offend you. I’m sorry.
It’s not only tasty and easy to make, it’s healthy as well!
I love it, too.
And you can vary it in so many ways: with chickpeas, beans none of the former, peppers, whatever you like…Sometimes I use a similar spice blend on some ground lamb or ground beef and then add it in toward the end. In this particular batch, I minced up a jalapeno and added it in there. It’s always up for modifications.
I love making mine with feta/paneer, caraway seeds and a spoonful or two of blended chipotle adobo. It works so well with a batch of fresh roti… ughhh. I’m hungry now.
amen, shakshuka is the best excuse I can think of to poach an egg in tomato
I’m all about keeping it quick and simple, so my version is
- sautee 2-3 cloves of minced garlic in small (9") nonstick pan
- lower heat to medium and add 1/2 cup cooked chickpeas
- add 2 cups of jarred marinara, Rao’s is a favorite
- stir in 1/2 tsp cumin, 1/2 tsp paprika, chili powder to taste
- heat to simmering, make two wells in the sauce, crack an egg into each well, cover and simmer ~2 minutes until egg white is just barely set
- slide pan contents into a shallow soup dish, sprinkle with cilantro, enjoy with a hunk of ciabatta or pita
The variety is the most fun. Everyone makes this dish differently. How do you make it?
This my base recipe. I change things up a lot. Today I added a minced jalapeno. Sometimes I skip the eggs. Sometimes I’ll use a nearly identical spice blend to cook some beef or lamb and add it and skip the eggs. But I always make bread.
Shakshuka
2 Tablespoons extra virgin olive oil.
1 medium yellow onion chopped.
1 red pepper chopped.
4 garlic cloves, chopped.
1 teaspoon ground coriander.
2 teaspoons sweet paprika.
1 teaspoon ground cumin.
1 teaspoon chili powder.
1 Pinch red pepper flakes.
Salt and pepper.
1 28-ounce can whole peeled tomatoes.
5 large eggs.
cup chopped fresh parsley leaves.
cup chopped cilantro leaves.
! Serve with crusty bread.- Saute the onions and pepper on medium heat until translucent and maybe even a little browned.
- Stir in the garlic and spices for 30 seconds.
- Deglaze with the juice from the canned tomatoes.
- Add the tomatoes and beat them up with a wooden spoon to break them down into smaller chunks.
- Reduce heat to simmer and put the lid on
- Simmer for 15 minutes.
- Make a well for each egg and place an egg in each.
- Adjust heat to medium low.
- Put the lid back on and cook for 5 minutes.
- Serve.
With the egg
Yeah, that looks glorious, can you recommend a recipe? Eta, nevermind, comments didn’t load for me. I see it.
This is a copy and paste of a comment I just made.
This my base recipe. I change things up a lot. Today I added a minced jalapeno. Sometimes I skip the eggs. Sometimes I’ll use a nearly identical spice blend to cook some beef or lamb and add it and skip the eggs. But I always make bread.
Shakshuka
2 Tablespoons extra virgin olive oil.
1 medium yellow onion chopped.
1 red pepper chopped.
4 garlic cloves, chopped.
1 teaspoon ground coriander.
2 teaspoons sweet paprika.
1 teaspoon ground cumin.
1 teaspoon chili powder.
1 Pinch red pepper flakes.
Salt and pepper.
1 28-ounce can whole peeled tomatoes.
5 large eggs.
cup chopped fresh parsley leaves.
cup chopped cilantro leaves.
! Serve with crusty bread.- Saute the onions and pepper on medium heat until translucent and maybe even a little browned.
- Stir in the garlic and spices for 30 seconds.
- Deglaze with the juice from the canned tomatoes.
- Add the tomatoes and beat them up with a wooden spoon to break them down into smaller chunks.
- Reduce heat to simmer and put the lid on
- Simmer for 15 minutes.
- Make a well for each egg and place an egg in each.
- Adjust heat to medium low.
- Put the lid back on and cook for 5 minutes.
- Serve.
The combination of tomato end eggs creates a whole new taste, like in aroz a la cubana. I love it.
Absolutely. Every once in a while I love a hard boiled egg cut in half and dolloped with fresh marinara.
This looks amazing!
I am on an ongoing mission to teach more people about shakshuka.
