I dislike cooking for one. In an ideal world I'd cook for two or more, we'd eat something different each day and I wouldn't have to deal with leftovers. But we live in interesting times, when leaving the house for non-essential reasons isn't encouraged and social distancing is. So cook for one, I must.
As you might have guessed, there are very few leftovers in this world that excite me, however spicy, chunky tomato sauce is always good reheated. The beauty of this recipe is that the sauce can be made days in advance, then simply warmed up with fresh eggs cracked over top and quickly baked for a healthy, filling, flavourful meal. Serve it up with a hunk of fresh bread or a slice of toast to sop up all that tasty sauce. It's great for breakfast, for brunch, for dinner, for a crowd, or even for one! The recipe below is enough for 2-3 people or one person who doesn't mind eating the same thing a couple times in a row.
Since you're here... a little background! The internet tells me that the word "shakshuka" is Tunisian Arabic for "a mixture". It's pronounced 'Shock-shoe-kah' or 'shack-shoe-kah', I prefer the latter. Essentially, it is a dish made of eggs poached in a tomato sauce with peppers, onion, garlic, and spices. But like most things, there appears to be a great number of variations or twists available online if you feel the need to dress it up or mess around. I once made it with feta cheese folded in (remember to reduce the added salt if you try this) which is delicious. Other recipes I've been eyeing up for months if not years include this coconut curry greens with eggs, this chickpea with kale version, this green shakshuka, these eggs in purgatory, or even these creamy spinach with poached eggs.
What I love most about shakshuka is that it's a simple dish made with every-day ingredients. Pro tip - try getting your hands on a can of Muir Glen organic fire roasted tomatoes; they make a world of difference. You'll likely find them in the hippie section of a large grocery store. I've also seen them at Bulk Barn!
2 Tbsp extra virgin olive oil
1 large onion, chopped
2 peppers (red, green, yellow), chopped
2 garlic cloves, peeled, chopped
1 Tbsp paprika (sweet or smoked)
1 tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
1 796ml can diced tomatoes, I prefer Muir Glen fire roasted
4-6 large eggs
1/4 cup chopped fresh cilantro leaves
feta cheese *very optional and also very good*
Preheat oven to 375 degrees.
Heat olive oil in a large oven-proof skillet. Add the onions and peppers, sauté 7-10 minutes until softened. Add the garlic, spices, a pinch salt and pepper, continue to sauté for another minute of two.
Add the tomatoes. Simmer until the tomato mixture is bubbly and heated through.
Using a spoon, make 4-6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention. Sprinkle with optional feta cheese.
Transfer the skillet into the preheated oven and bake for 10-15 minutes, or until the eggs are done to your liking.
Garnish with cilantro and serve with crusty bread or toast.