vegan shakshuka just egg

I think this pairs especially well with my Garlicky Chickpea Kale Salad. I will add more cumin next time (because yum, cumin). Make an indentation in the marinara sauce for the 2 eggs. The name has not undergone any change – it remains the same. Then when you’re ready to eat, you can heat a portion of the base in a small pan and crack the egg on top for a single serving. A flax egg is a vegan egg substitute, that is made up of ground flax seeds and water. Ever had it? Gently spoon a bit of the tomato mixture over the whites to help contain the egg. I omited a few spices/herbs since I didn’t have them at home and it still came out wonderful. If others said it has worked, then I would suggest doing that if you aren’t quite sure. Sign up for free recipes straight to your inbox: Hello and welcome to Downshiftology! I read some other comments and ended up transferring it into a baking dish to bake in the oven, it was so amazing!!! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! I settled on a combination of garlic, cumin and smoked paprika. Hi Emilia – Congrats! The eggs are baked in a spicy Mexican inspired tomato sauce, and this flavorful dish only takes 30 minutes to make! Does it make much of a difference if the tomatoes are diced? Other than that I followed your fantastic recipe. Thank you for the wonderful recipe :). More about Cookie and Kate », Follow us! The eggs should jiggle a bit if you shimmy the pan. Hi from Brazil! What can I use in place of a bell pepper. I just happened to be meal prepping some poached eggs so once the tomatoes had reduced I portioned it onto plates and spooned them on top. I’m happy you found it too, Anne. Check these out: Learn how to make the best shakshuka with this foolproof recipe! But as Lisa said,, whatever works for you! Let the egg muffins cool completely, then carefully pop them out and store in a glass container with a tight lid, or a ziptop bag. This is the best shakshuka recipe! It’s an easy, one-pan dish filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. Looks wonderful and I am looking forward to trying this recipe. Water + Vegetable Oil + Baking Powder. As for paying attention to human right violations, I’m a former advisor to the United Nations, lived in Afghanistan for a year, and spent much time in the middle East (including Jordan and Palestine), putting my life at risk every day to help others. I’m a recipe developer, food blogger, YouTuber and massive wanderluster (getting food inspiration from around the world!). Happy experimenting! This is a great dish, no matter if you’re in Israel or Palestine or Egypt. Shakshuka is best served immediately. Tel Aviv, which I’ll talk about more in a future post, is a bustling, vibrant, hip, outdoor cafe-vibe kind of city. People like you are unfortunately either deliberately ignorant or reining ignorance, supporting the spread of misinformation. I have a stainless steel pan, but it’s seems like it’s only safe up to 350 degrees. Baking the eggs in the oven is such a great idea and foolproof even for a college student (and inexperienced cook) like myself. Once this entire mixture is lightly simmering, you can crack your eggs on top. Hi! I added 1tps of ras el hanout spice mix at the end, and it became even more delicious. It should not be considered a substitute for a professional nutritionist’s advice. Please let me know how this recipe turns out for you in the comments! It add nice green color. . Heat olive oil in a large sauté pan on medium heat. © Cookie and Kate 2010 - 2021. Vegetarians eat eggs, dairy, cheese, etc. Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. If you do any amount of baking, it's only natural that you'll end up with a few extra egg whites on hand now and again. Glad you and your husband enjoyed it :). Your comments make my day. Hi! Pour in the crushed tomatoes with their juices and add the cilantro. Contrary to popular belief, they almost always make no difference to blood cholesterol levels, in spite of being naturally high in … Definitely easy, but that doesn’t mean it skimps on flavor. Some nice, fresh & warm PITA loaves, towel wrapped in a basket, completed this surprisingly delightful departure from our typical morning fare. I made it for brunch and added some fresh basil leaves as well. I would not have thought to use a cake pan to cook baked eggs—thank you for the tip! Cookie and Kate is a registered trademark of Cookie and Kate LLC. If you like a non spicy dish this is good without my additions. If you made the recipe, please choose a star rating, too. This sounds delicious! Could you use tomatoes instead of tomato sauce? Hi Val- So glad you enjoyed this shakshuka recipe! It’s made from simple, healthy ingredients and is vegetarian. Other than that, I followed the recipe exactly. Happy to hear you loved this shakshuka recipe! Add the garlic, tomato paste, cumin, paprika and red pepper flakes. You can also add feta or goat cheese and adapt it to your taste. :). This was amazingly delicious. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. This easy recipe is vegan friendly and comes from food writer John Gregory-Smith. I do wish you had specified an amount of salt & pepper, to at least start from. Hello! Then section of a 3/4 portion and crack an egg just on that. The taste was delicious. Keep doing what you do. Stir the veggies for about 5 minutes or until the onions become translucent. Thank you. Shakshuka with fresh squeezed juice and a side of fruit, yes please! I’m planning to cook it on Thursday this week but I don’t have a suitable vessel for cooking it in the oven—can I let it sit on the stove for a while longer instead? I use different peppers, and add zucchini and shrooms. This Easy One Pot Shakshuka Recipe is the ultimate comfort food meal! It makes the finished dish taste like it’s been simmering on the stove far longer than it really has. Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil on medium heat. (Speaking from experience here.) Gently pour the egg yolks on top of the egg whites. Yes, it IS possible to have a tomato-based dish come away with a slight metallic taste, but only if your cast iron is subjected to temperatures too high for/improper preparation of. Yes, you could simmer it a bit longer to evaporate some of the liquid from the pan. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Garnish with chopped cilantro and parsley. For another easy one pot dish that’s sure to leave you licking your lips, check out my Healthy One Pot Mexican Quinoa Casserole! Use them as the base for a green shakshuka, embrace breakfast nachos and enchiladas, or simply use your favorite tomatillo dip as a spread for breakfast sandwiches. I am from Algeria and I follow your blog and youtube channel. I really want to make this recipe, but I’m struggling trying to find a pan that can go in the oven at 375 degrees. Dog lover. As good as my grand mother one Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top. (It's all free.). You’ll have it mastered in no time! All rights reserved. Maybe you prefer your eggs fried in olive oil or simply scrambled. Taste (careful, it’s hot), and add salt and pepper as necessary. The acidic tomato mixture can eat away at the seasoning, at which point the iron pan can impart some tinny flavor. I appreciate your review. I made it for dinner tonight…super-easy, warming, flavourful, and spicy goodness! I’m glad it worked for you, Cathy! Amazing recipe – tastes just like the stuff I remember from Israel! Just delicious! Great directions! Added a pinch of sugar to the sauce, and feta to the finished dish. With the proper seasoning, seasoning maintenance, cooking temps/techniques & timing, I & my family have enjoyed the advantages of cast iron cooking for decades. ), My wife and i made the recipe for a dinner option. Then place the rest in a freezer safe container to store away. This was AMAZING!! Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. Please read my. It’s a classic for sure! Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. I wanted to serve it on a buffet table. Terrific, I loved the dish, but also the clear, concise instructions. Hi Jenny- Glad you found this easy to follow along! Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs … If you prefer your yolks mostly cooked through, in which case they’ll need a little longer. That’s fine if they’re diced! Easy! You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar. We enjoyed this for dinner tonight. I had an amazing time on their wellness tour and I’m happy to share my experiences. I looove shakshuka; to me, it’s best served on top of couscous that absorbs all the sauce beautifully! While we're big fans of putting them to use in gorgeous pavlovas, heavenly angel food cakes, to-die-for macarons and crisp meringue, those are just four of the many terrific ways out there to use them up.Enjoy this collection of 11 clever egg … Thank you for sharing this recipe! Love the flavours of this dish and goes great with a side of chala to dip in the shakshuka. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Thank you so much! That sounds delicious, Joe! Cook the mixture in a medium-sized pan. Cover with the lid again and cook for just 1 … :). You’re welcome, Connie! I’m also a big advocate of self-care and taking life “down a notch” – while chasing adventures half-way across the globe! I did make it. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. I hope it becomes your new go-to, any-time-of-day, quick meal. My daughter and I get stomach issues, me because I’ve gotten much older and her, can’t tolerate them anymore. Email me when Kate or another C+K reader replies directly to my comment. Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. The fire-roasted flavor adds some welcome smoky notes. I did try reheating the leftovers the next day, and it actually worked great. anything. Also used queso fresco because that what I had but salty feta would be better. Hi! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. When making shakshuka, the only tricky part is knowing when your eggs are done cooking. I have loved your healthy baking recipes, and now plan to try this tonight. Sharing of this recipe is both encouraged and appreciated. Hi Dena – I’m happy to hear this is a regular recipe for you! I didn’t have onions but had red and yellow bell peppers and found it delicious. I feel like mine turned out pretty watery and it made it difficult to make the wells for the eggs. Cover with a lid and cook for 3-4 minutes until the whites are almost fully set. I don’t have a good solution for you other than to wait to do the eggs until right before serving. Everything is fresh, veggie-heavy, loaded with herbs and layered with flavor. Tomatillos can help bring so much variety to the morning table. Wonderful! I also browned the onions, added a chili pepper and 1/2 cup chicken stock and simmered it down to get a richer flavor. Delicious! Start your day right with this filling bowl of oats, berries, banana and seeds. can diced tomatoes with no added salt, 2 eggs, and also added fresh spinach when sautéing my veggies. It’s fun to say, fun to make and fun to eat. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes. I made your Shakshuka recipe this weekend and it was bomb :) My dog, Cookie, catches the crumbs. Any recommendations as far as cookware? . I’d consider it flavorful spicy, not hot spicy. That’s why I recommend baking the skillet (which offers more even heat), uncovered, until the eggs are just about done. I simmered for about 25 minutes but the next time I make this I will try a little longer as well as adding yellow and orange bell peppers :). It was easy, delicious and my whole family loved it (even the guys!) Gently pour the egg whites into the 2 indentations. If your pan isn’t seasoned very well, I don’t recommend it. Main dishes are make by the cook. It’s important to remember our rule of thumb with this one: if … There’s gorgeous Mediterranean weather year round in Tel Aviv, but let me tell you, the food scene is definitely something to write home about. The spices vary somewhat as well. Ras el hanout is a great spice mix. Thank you! Made this for the second time last week, using zucchini instead of capsicum – so very good. I enjoy shakshuka at a local restaurant but have always wanted to make it. Sounds great over rice :). Thank you so much!!:). Serve with toasted bread, flatbread, or over rice, cauliflower rice, or gluten-free pasta of choice! Thank you so much for posting and happy holidays! Thanks so much Nass for your kind words! Thanks! We didn’t have any oven safe pans, so we figured it couldn’t hurt. I made this recipe it was delicious. I top mine with tangy feta cheese and fresh cilantro or parsley. ♥️ Cookie and Kate recipes! Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. Absolutely delicious! Would this be solved by simmering it longer? Very yummy with cornbread, and also filling. You made it sound delicious! I didn’t have some of the ingredients on hand but I made my own quick version using heirloom tomatoes that had been marinating in balsamic & olive oil, cilantro, onions, bell pepper, artichoke antipasto spread, pureed garlic spread/dip and it came out awesome. Content and photographs are copyright protected. Shakshuka is a simple one-pan meal that makes a statement, and it’s a great recipe to keep in your back pocket. You’ll need one big can. But if you're after a good grab-n-go breakfast, you can totally prepare these egg muffins ahead. :). Keep ’em coming. I made it today! Sprinkled a drop of cayenne to spice things up as well as feta. Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. I didn’t know what to expect with Tel Aviv, but I can tell you this, it blew me away. You go, girl, you put your self into the action & that makes you an awesome human being! The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”. Thank you so much for the recipe. Most recipes suggest covering the skillet and cooking until the eggs are done. Glad you enjoyed this shakshuka recipe! Though you can always add cayenne pepper if you’d like to heat it up. Eggs are an incredibly versatile ingredient. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes. Many vegetarians do eat eggs and dairy, just not meat. You can’t go wrong serving shakshuka for breakfast or brunch. Is it really considered a vegetarian dish when it has eggs in it? In the Indian sub-continent the Khageena, or Bhurji, may be considered shakshouka without the sauce, but I suspect it came into being on its own as it is more of scrambled eggs with spices and herbs and, of course, the quintessential onion that makes its way into most South Asian recipes. We made this tonight for a New Year’s Eve dinner. I added a little honey to counter the acidity from the tomatoes, which I usually do with any tomato based sauce. I prefer vegetbles. Should it be in the middle of the oven or higher up? There’s a youthful energy to the city and I encountered some of the friendliest, most hospitable people. I’ll try the exact recipe next! Mine based did end up a little soupier than the pictures but it could be that I need to use a wider pan. Wonderful to hear, Emily! Hi Tamara – I say in the first sentence that shakshuka is enjoyed in many parts of the world, including Israel, the Middle East, and North Africa. I am looking for the single serving instructions for this recipe referenced in your video, but I don’t see them. So I’d say that I’m not only far more educated than most on human rights violations, but my actions speak louder than my words. Thank you! One of my friends gave me 3 different types of mint used in Vietnamese salads. Wonderful! I’m just floating some ideas in my mind. I ate. Give it a try The word shakshuka is Arabic. Season with salt and pepper and bring the sauce to a simmer. The addition of Feta sends ME over the top w/this dish, as I absolutely LOVE Feta Cheese. This post may contain affiliate links. Wonderful! I’ve made other versions but will be making yours tonight. Made it this morning with my wife. She loved it. They should still jiggle in the centers when you shimmy the pan. Thanks, I’ll definitely watch again! My niece made it later today and put it over rice and said it was also delicious that way. Reduce the heat to low, cover the pan and cook for another 5-8 minutes or until the eggs are done to your liking. Glad to hear your first shakshuka experience was a great one Nicole! Can you please direct me? Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. I served it over Basmati rice. Does it matter which rack in the oven you put the pan? That’s a great idea Rose! This is a good recipe! Hi Sarie – I’m glad you loved this recipe. Great recipe. Simply use a small onion, half of a bell pepper, and a small can (14.5 ounces) of tomatoes. You did a fantastic job with this recipe. Many photos online show shakshuka cooked in a cast iron pan. I subbed cilantro for chives and added way more crushed red peppers than the recipe called for. Chill for an hour or 2 and it will thicken slightly. And ate. It’s an incredibly flexible recipe, and I used what I had in the fridge with regard to fire-roasted tomatoes. So glad you enjoyed this one Celia. It was tremendous, the flavours fantastic. Glad this recipe was a success Sonia :), Thanks for the wonderful recipe! To be honest, I considered it “research” so that I could bring you an authentic, Tel Aviv-inspired rendition. They’re the perfectly saucy and lightly textured. But if you have a brand recommendation for a good pan, I’m all ears! So I recommend not taking any chances and cooking it in a stainless steel pan, like. I appreciate your review. I’m happy you love my recipe for shakshuka and it reminds you of your grandmother’s version. Thank you for sharing. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Hi Jennie- Wonderful! Thanks, Lisa! Hi Sheila – for individual proportions, I suggest to make the tomato base first without the eggs and store it in the fridge. I use Green pan cookware…wish I could attach a photo…they are wonderful cookware. Just to confirm it’s Palestine, not Israel , Im Libyan and its been a typical breakfast for ages :) This is definitely one to add to your weekly rotation :). ), transfer the hot skillet to a heat-safe surface like the stove. But as this may be a new recipe for many of you, let’s answer some basic questions about shakshuka. My husband and I made the recipe for a dinner option. Look for whites that are mostly opaque, and yolks that have risen a bit. This cured our blues! Hi! Preheat the oven to 375 degrees Fahrenheit. Hi Virginia – you could really use any other vegetable you love, like zucchini or broccoli. Pls help :-), Hi Rob! Interesting to see the cultural appropriation that continues to take place, especially with Arabic food. To replace its salty punch, top the shakshuka with halved and pitted Kalamata olives. ▸ Categories African, breakfast, dairy free, easy weeknight dinners, fall, gluten free, Lebanese, main dishes, Mediterranean, nut free, pantry friendly, recipes, soy free, winter ▸ Ingredients bell peppers, cilantro, eggs, feta, tomatoes, Vegetable enthusiast. I just happened to recently enjoy it in Israel, which is the story I was sharing. Serve in bowls with crusty bread on the side. Made this for the first time last night and it was delicious! Delish! Lots of flavour. This tried-and-true egg replacement combines water, oil, and baking powder to leaven baked goods like cookies and cakes. Glad you enjoyed it! I used harissa paste in place of the the tomato paste and it came out delicious. Thanks for the recipe! Hey Sam, while unconventional, I have successfully made this in a cake pan. Is there a way to keep the finished Shakshuka warm for a few hours after being made without over cooking the eggs? You’ll often see shakshuka cooked in cast iron pans. Not traditional, but can still work! I'm probably making a big mess in my Kansas City kitchen right now. (You will not be subscribed to our email newsletter. I’ve made it with a jarred sauce which was not great, so definitely will try this version (maybe add some of the jarred sauce so I don’t feel guilty about wasting it ). 6. , Wonderful! Delicious! That’s a lovely compliment! Hi Betty! Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I think that serving Basamati or Jasmine rice with it or perhaps under it. It’s also great for lunch and dinner. Omit the feta. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. They did not overcook, and the tomato mixture flavours seemed to have enhanced overnight. Tag, Green Shakshuka with Brussels Sprouts and Spinach. Just made this with pilau rice and pakora. The first time I had shakshuka was years ago on a trip to Egypt with my mom. . Next time I think I’ll simmer the sauce a little longer to thicken it up a bit. This does not disappoint! Glad you enjoyed this shakshuka recipe Chris! Very good recipe. If so how many tomatoes? Thank you for the recipe! You bring us joy as well as good food. Copying and/or pasting full recipes to any social media is strictly prohibited. Croissant cinnamon buns. The whole tomatoes just makes the entire mixture a bit more chunkier :). Glad you loved this recipe :). I’ve been making it almost every other day for a couple weeks now. This is exactly the question I was hoping someone asked! As it simmers, the flavors have time to meld with each other. My husband and I always make this when we have tomatoes and eggs and don’t know what to make. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Glad you loved this recipe though Alana! It was easy, very tasty, and we have lots of leftovers. Delicious and hearty. Love this recipe, it’s customizable and I appreciate the info in the blog. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. Glad you enjoyed this recipe Virginia :). Yum yum yum! Perhaps instead of pontificating from your keyboard, you should donate your time and energy to important causes that are far more impactful than spreading negativity on a food blog. Glad you loved this shakshuka recipe Mike! Thank you for sharing. Had it with some simple flatbread (basic crepe recipe with less fluid added). Thank you! Vegans abstain from all animal products. My all time favorite breakfast for sure. Hope you enjoy! USE the water from the chickpeas (Aquafina) as a natural thickener to make vegan mayo just add lemon juice and black pepper/salt to about 1/2 the liquid in a jug, mix then slowly add about 15fl oz of rapeseed oil whilst blitzing with a hand blender. Leave a comment below and share a photo on Instagram. From what I gather, shakshuka is traditionally a baked egg dish, but I swapped in chickpeas for the protein. Didn’t think to take a picture but it was beautiful. I don’t know what type of mint it is. Wonderful! Israel is not in a bubble and pretending it is doesn’t make it true. No worries, I will give it a crack this weekend! I roughly guessed the amounts to make just one portion. And good note on the use of a cast iron pan. Thank you for the recipe. Make it vegan: While untraditional, I think this would be great with chickpeas (1 can, rinsed and drained, or 1 ½ cups cooked chickpeas) stirred in with the crushed tomatoes. Thank you, Nona! Middle rack worked well for me. I used 6 eggs, though depending on the size of your pan you may use more or less. Whether you eat it for breakfast or dinner, it’s a hearty, nutrient-packed meal that will last you through any season. I heated it up in the pan, starting with tomato mixture only, and then added the eggs in for warming with a lid over the pan. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Shakshuka! We used leek and shallots instead of onion. I’m newly transitioning to a more Mediterranean based diet so I was looking for a simple shakshuka recipe. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, may date back all the way to the Ottoman Empire, Baked Eggs on a Bed of Roasted Cherry Tomatoes, The Creamiest Scrambled Eggs (with Goat Cheese). Oven baking at the end is genius, making the sauce edges a lil crunchy and eggs perfect (we baked for 10min for medium well), thank you! Turn off the heat. Shakshuka has more than a few things going for it. Egg Muffins Meal Prep and Heating. I was needing a quick lunch today and happened to come across this recipe. We loved it, only thing different is, we used Naan bread. You may also get a slight metallic flavor to the dish. Looking for more irresistible egg dishes? Recipe adapted from America’s Test Kitchen, The New York Times and Serious Eats. I recommend Muir Glen brand. Great recipe. Green shakshuka puts a healthy green spin on the classic shakshuka recipe. Thank you for sharing this recipe with all of us and sorry for the negativity you are receiving from strange people. Perfect for a cold morning! Hi the recipe is amazing and I’m a middle eastern food snob. Since I was making this for one, I used one 14 oz. All opinions are my own. I’ll walk you through the process step-by-step (it’s super easy). The eggs continue to cook from the residual heat, so you don’t want to let them cook for too long. Very flavorful and warming on this cold day. I know it is ideal as a brunch but the recipe looked so good, we prepared it for dinner Season with kosher salt + pepper. Once shimmering, add the onion, bell pepper, and salt. Anyway, thanks for this tasty recipe. I loved your recipe. While untraditional, the saucy base would be great with eggs cooked any which way. I always ❤️this dish when I have it in restaurants, but this is the first time making it at home. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. I’m so happy to have found this recipe on your site. Your recipe was easy, traditional, and came out great! Just cook the sauce for a few extra minutes on the stove and top with your favorite eggs. I made this for New Year’s Day 2021, for my daughter & I for ‘brunch’, I only had green pepper, but put a twist on it by adding thyme, white pepper, and a soul food seasoning, amazing!! Using oven mitts (both hands! If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. I used my stainless steel skillet instead. The tomato mixture is delicious piled on top of toasted crusty bread. I didn’t have good luck with this method—a lot of condensation dripped back into the skillet, leaving it watery on top, and the whites took forever to set. Cilantro was a great touch! 10/10, will make over & over. If you try this recipe, let us know! After looking at other shakshuka recipes, I decided to add about a cup of chopped baby kale, along with a teaspoon of harissa herbs. It was perfect!! Stir, and let the mixture come to a simmer. Also, I bet you haven’t for once, while enjoying the Tel Aviv beaches and wellness paid any attention to the horrific human rights violations against Palestinians just next door. Btw, My grandma is old than Israel! To replace its salty punch, top the shakshuka with halved and pitted Kalamata olives. Didn’t have bell pepper and to finish I crumbled some feta on top and put in the broiler for a minute to brown the cheese a bit. Traditionally it's also served with pita, but I love to serve it with slices of avocado. Thanks so much for putting this together! Wish there were more like you, Lisa, sweet, kind & sharing! These easy egg and cheese brunch … In the video you mention a recipe for a single person in your blog, which I can’t find. Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I am retired and these small cookings are excellent pastime. Hi Sam! Maybe you like your eggs really runny, in which case your eggs will be done sooner. Thank you for sharing this superb recipe.. i tried adding a can of baked beans in tomato sauce to the onion n tomato mix before adding the eggs and it tasted amazing.. l really simple and delicious recipe. Add garlic and spices and cook an additional minute. Love how food can bring people together. I’m Lisa and I love healthy food with fresh, simple and seasonal ingredients. I love this shakshuka made with crushed, fire-roasted tomatoes. Bon appétit. Anything that is not a meat item. I didn’t have parsley or cilantro on hand. I know it is ideal as a brunch but the recipe looked so good, we prepared it for dinner We used leek and shallots instead of onion. Affiliate details ». While I think I may have overcooked the eggs, I still really loved it and definitely plan to use this recipe again and again! I chopped fresh mint from my garden. I’m happy you loved it.

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