Shakshuka always used to be the thing that I’d order when I went out to brunch. Baked eggs in spicy tomato sauce? Sounds like comfort food to me. Sign me up! But once I figured out how easy it is to make at home, it became the thing that I would make for my family on Sunday mornings. More recently it has turned into the thing that my kids request when they come home from college and even more recently it’s become the perfect meal for when one is quarantined or stuck at home.

Shakshuka is made from ingredients that most of us have in the pantry, it’s good for breakfast, lunch or dinner, and if you don’t have one of the ingredients, or if you’re me and you’re always trying to sneak in an extra serving of leafy greens, you can usually improvise.

Don’t have canned tomatoes? Use a jar of marinara sauce. Don’t have a bell pepper? Use a jar of roasted peppers instead. Wondering what to do with that harissa paste you bought on a whim? Add a teaspoon of that. Have some mushrooms that you need to use up? Throw ‘em in with the onions and peppers. Feel like you need extra protein? Sauté some sausage in there as well.

Shakshuka originated in Morocco, Yemen or Tunisia but has become a staple in Israeli cuisine. It literally means “all shook up” and while it may be a traditional dish, this is not exactly a traditional rendition. But then again, I’m not exactly a traditional cook…..

This is delicious with baked sweet potato home fries, a green salad and/or crusty sourdough bread if that’s your jam. Hope you enjoy it as much as me and my family do!

Lisa

Simple Shakshuka (Paleo, Whole30)

Yield: 3-6

Author: Lisa Levine

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

2 tbsp extra-virgin olive oil
1 medium onion, sliced thin
1 red, orange or yellow bell pepper, seeded and sliced thin
2 tsp ground cumin
1 tsp paprika
1/2 tsp sea salt
1/4 tsp ground pepper
28 oz can or box of diced tomatoes (fire-roasted is fine)
6 eggs
optional: A couple of handfuls of Lacinato or dinosaur kale, stemmed and roughly chopped
fresh parsley or cilantro, chopped, for garnish

Instructions

Preheat your oven to 375 degrees
Heat oil in a large oven-proof skillet (I use my cast iron) over medium-low heat. Add the onions and the peppers and sauté for about 10 minutes or until they are soft but not browned.
Add the spices and stir for about 30 seconds until well combined and then add the tomatoes and simmer for 8-10 minutes until the sauce thickens up a bit. If you’re adding kale, stir it in now and continue to simmer another 5 minutes to let the kale wilt.
Make little wells in the tomato sauce and gently crack an egg into each of them, trying not to break the yolks. Sprinkle with more salt and pepper if you like and transfer skillet into your preheated oven. Bake for 8-10 minutes or until cooked to your preference.
Carefully remove from the oven (that skillet is hot!) and garnish with chopped parsley or cilantro