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!

xo

Lisa