Shakshouka is a versatile recipe that’s perfect for using up any leftover veggies you have on hand. You’ll just need some basic ingredients: onion, garlic, basil, chili, 2 cans of whole peeled tomatoes, and eggs. But don’t hesitate to get creative! If you’ve got fresh kale, spinach (or frozen), bell pepper, tomatoes, cauliflower, or any other veggies, toss them in too. Experiment with different combinations—it’s all about making it your own. Preparing food on a budget doesn’t have to lack fun and excitement. Enjoy the process of cooking and discovering new variations!
Ingredients
- 2 Tbsp coconut oil
- 1 each yellow onion, diced (or use what you have!)
- 2 each garlic cloved, minced
- 1 med red bell pepper, diced
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/2 each dried chili use to preferred spice preference
- 2 cups kale, washed, stemmed, & chopped optional
- 1 Tbsp dried basil (or 1 handful fresh, chopped)
- 2 14 oz. whole plum tomatoes
- 4-6 each eggs depending on what fits in the pan
Servings: servings
Units:
Instructions
- Saute onions over med heat until soft and golden brown.
- Add garlic, bell peppers, and (optional) veggies stirring until soft and golden brown.
- Add seasoning adding salt and pepper to taste. Continue to cook until spiced become aromatic (couple minutes).
- As the tomatoes cook, use the back of the spoon to break them down. Season to taste with salt and pepper. Let simmer for approximately 15-20 minutes.
- Make small divots in the sauce for the eggs and carefully crack the eggs into them. Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set. Serve with a few leaves fresh basil (optional) and whole grain brown bread or pita.
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