Veggie Packed Shakshuka

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Recipe: Veggie-Packed Shakshuka

Shakshuka is a flavorful and satisfying dish originating from North Africa and the Middle East. It’s perfect for dinner, especially if you’re craving something hearty but quick to prepare. This recipe serves 4 and can be adjusted according to your taste preferences or dietary needs. Here’s how to make a delicious veggie-packed shakshuka:

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) tomato sauce
  • 1 tablespoon tomato paste
  • Salt and pepper, to taste
  • 1 teaspoon sugar (optional)
  • 4-6 large eggs
  • 1 cup fresh spinach or kale (optional)
  • 1/4 cup fresh parsley or cilantro, chopped (for garnish)
  • Crumbled feta cheese (optional, for topping)
  • Crusty bread or pita (for serving)

Instructions:

  1. Heat the Olive Oil:
    • In a large skillet or frying pan, heat the olive oil over medium heat.
  2. Sauté Vegetables:
    • Add the chopped onion and cook until it becomes translucent, about 5 minutes.
    • Stir in the diced red and green bell peppers and cook for another 5 minutes until they start to soften.
  3. Add Garlic and Spices:
    • Add the minced garlic, ground cumin, paprika, turmeric, and chili flakes. Cook for about 1 minute, or until the garlic is fragrant and the spices are well blended.
  4. Incorporate Tomatoes:
    • Stir in the diced tomatoes, tomato sauce, and tomato paste. Mix well and bring to a simmer.
    • Season with salt and pepper to taste. If the sauce is too acidic, you can add a teaspoon of sugar to balance the flavors.
  5. Simmer the Sauce:
    • Let the sauce simmer gently for about 10-15 minutes, allowing it to thicken slightly and the flavors to meld. If you’re adding spinach or kale, stir it in now and cook for a few more minutes until wilted.
  6. Add Eggs:
    • Create small wells in the sauce using the back of a spoon. Crack an egg into each well.
    • Cover the skillet with a lid and cook for 5-8 minutes, or until the eggs are cooked to your liking. The whites should be set while the yolks remain slightly runny.
  7. Garnish and Serve:
    • Once the eggs are cooked, remove the skillet from the heat.
    • Sprinkle with fresh parsley or cilantro and crumbled feta cheese, if using.
    • Serve hot with crusty bread or pita on the side for dipping.

Tips:

  • Customize the Vegetables: Feel free to add other vegetables like zucchini, mushrooms, or even a handful of olives for extra flavor.
  • Make It Spicy: Adjust the chili flakes or add a chopped jalapeño if you prefer a spicier dish.
  • Prepare Ahead: The sauce can be made a day ahead and refrigerated. Just reheat it before adding the eggs.

Shakshuka is not only a comfort food but also a nutritious option, packed with vitamins and minerals from the vegetables and protein from the eggs. This dish pairs perfectly with a simple side salad or some fresh fruit. Enjoy your flavorful and satisfying dinner!

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