A few months ago, I had dined at a mediterranean restaurant Barbounia in NYC. A guest at my table had ordered this delicious poached egg with a tomato base, which I tasted and thought I must make this at home! The funny thing is, while I was making it, I didn’t realize it had a name – Shakshuka! So, I duplicated a very simple, vegetarian version of Shakshouka. Under normal circumstances, I would’ve made my own sauce. But for many of us who are looking for quick & easy vegetarian meals these days, I decided to use a jar sauce.
I placed the sauce in the skillet, heated it in the oven for 5 minutes while I poached my egg in a separate pot. Then I nestled it in the sauce with some greens and heated it a few more minutes, and prepared my garlic toast. This recipe only took 20 minutes to pull together and was so delicious! It presented especially nice in these mini cast iron skillets. If you are cooking for a large group, I recommend using a large skillet where you can cook up to 6 eggs nestled in the sauce. I would nestle the uncooked eggs directly in the pan with some heated sauce. Cook it a few minutes on the stove top until the eggs set, then bake it in the oven at 325° until desired poaching for the eggs.
What is Shakshuka?
| Shakshuka is a combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. The dish is likely of Tunisian or Yemini in origin. The name shakshuka roughly means, “shaken” or “mixed up,” which is reflective of its casual composition. You’re basically just nudging things into the tomato sauce, and cooking it altogether in one pan, in the oven. You can use a variety of spices, beans, meats, greens, vegetables and cheese and call it shakshuka. Pretty much … anything goes! As long as you have the 2 main ingredients – eggs and tomato sauce. Oh wait – the vegan version can be made without eggs! You can make it with tofu, chickpeas, vegan cheese, vegetables and sauce! Tomato Sauce being the consistent ingredient!! |
Ingredient suggestions for Shakshuka:
- spices – paprika, cumin, coriander, chili powder, oregano, cayenne, garlic, chile pepper flakes, harissa
- beans – chickpeas, cannellini
- greens – arugula, spinach, swiss chard, kale
- vegetables – peppers, onions, carrots, tomatoes, potatoes, avocado
- cheese – feta, vegan cheese
- extras – kalamata olives, capers,
Easy Shakshuka Recipe
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Lunch, Dinner
- Method: Baked
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This easy Shakshuka Recipe has simple ingredients but is bold with its flavor!
Ingredients
1 jar prepared tomato sauce
4 eggs
1 cup arugula leaves
2 tablespoons fresh basil, chopped
4 slices fresh bread
2 garlic cloves
2 tablespoons extra virgin olive oil
red pepper flakes, optional
salt and pepper to taste
Instructions
- Heat an oven to 325°. Pour the sauce in 4 mini cast iron skillets (or 1 large) and place in the oven for 5 minutes.
- Prepare the poached eggs, and nestle them into the sauce along with arugula leaves. (*See Notes if using large skillet).
- Heat in the oven for an additional 5 minutes or until desired time for the egg to be cooked hard or runny (it is recommended to leave it a little runny in this recipe).
- Mince the garlic cloves. Mix with olive oil and spread on slices of bread to toast.
- Top each serving with salt & pepper, fresh basil, and red pepper flakes. Serve with toast.
Notes
*If using a large skillet, crack the eggs individually into a separate bowl, and pour into created pockets to nestle them in the sauce. Heat to set in pan, then place in oven at 325 until done.
Nutrition
- Serving Size: 1 Petite Skillet
- Calories: 228
- Sugar: 4.2 g
- Sodium: 803 mg
- Fat: 13 g
- Carbohydrates: 18.9 g
- Protein: 9.9 g
- Cholesterol: 186 mg
Keywords: shakshuka vegetarian, shakshuka for one, shakshuka easy
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