Photo by Ashley Manning

Everyone loves breakfast food disguised as lunch or dinner. But fried eggs can get old fast, despite racking up insane amounts of likes on Instagram. That’s why there’s shakshuka—a spicy, Middle Eastern take on “throw everything in your fridge into a pan and voila.”

It’s vegetarian, healthy, easy to make, and can be eaten with salad, challah, tabouli or anything really—the possibilities are endless. A huge pan of shakshuka is perfect for a quick and delicious meal for multiple guests to share. And as a bonus, you can still get in your #yolkporn fix.

Photo by Jessica Fedin

Photo by Jessica Fedin

Medium

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Servings: 5-6 (but it’s so easy to make more or less)

Ingredients:
1 tablespoons olive oil
5-6 eggs
½ medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika
Chili flakes (sprinkled for spicy flavor)
Pinch of cayenne pepper (or more if your taste buds can handle the heat)
Pinch of sugar (optional, to taste)
Salt and pepper (to taste)

Directions:
1. Dice the onions and garlic and sauté them on a deep, large pan.

Photo by Jessica Fedin

Photo by Jessica Fedin

2. Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.
Pro-tip: Mix it up. You can add anything you want to your base—jalapeños, green chilies, parsley, red pepper flakes, mushrooms, eggplant or spinach. Shakshuka can easily be customized to your taste!

Photo by Jessica Fedin

Photo by Jessica Fedin

3. Add tomato paste and stir until thickened. Add salt and pepper. Add in chili flakes and/or paprika and/or cayenne (hot damn) for as much spice as you like.
Pro-tip: Add sugar to balance out the spice if you try the sauce and find you can’t handle the heat.

Photo by Jessica Fedin

Photo by Jessica Fedin

4. Once sufficiently thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.

5. Once the eggs are cooked, the shakshuka is ready to be served with traditional challah bread and shared.

Photo by Ashley Manning

Photo by Ashley Manning

If you find yourself craving shakshuka on campus, stop by Dartmouth Hillel. Hillel plans plenty of shakshuka-making fun, whether during Saturday night Havdallah or Israeli Dinners.

Like this? We figured. Why don’t you pin it?

shakshuka

Interested in more international cuisines? Get cultured:

Loading...