Meatless Monday: Shakshuka

Sometimes I crave eggs. Just my body’s way of telling me that I need some protein. On some nights, I will just throw together a quick and painless omelet to go with a quick salad. Other times, I want something a bit more substantial – a bit more flavorful. On nights like that, I turn to Shakshuka. Shakshuka is Israeli comfort food. It’s a dish of eggs, poached in a rich, tomato based sauce. For this shakshuka, I added some chickpeas and mushrooms for extra protein and texture.

Shakshuka
Ingredients:

 tbsp. olive oil
1 large onion, chopped
5 cloves of garlic, chopped
2 tsp. cumin
1 tbsp. smoked paprika
1 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. paprika
salt
1 green pepper, chopped
1/2 package of mushrooms, sliced
1 can fire roasted diced tomatoes
1 can diced tomatoes with peppers and onions (RoTel would also work)
2 tbsp. tomato paste
1/2 can of chickpeas
5 eggs
feta cheese
scallions for garnish

In a large, deep cast iron skillet or other oven-safe pan, saute the onion and garlic in the olive oil. Saute until soft/

Add in the spices and the chopped green pepper. Cook a few minutes.

Add in the chickpeas aand mushrooms. Cook two more minutes.

Add in the two cans of tomatoes and the tomato paste. Stir everything together. Cook a few more minutes.

Set your oven to broil.

Use your spoon to make indentations where you want your eggs to go.

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Crack each egg in to each spot.

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Cook eggs for just a minute or so.

Sprinkle on some feta.

Transfer the pan to the oven. Cook for another 4 minutes, or until the eggs are done to your preference. I like my eggs a little runny. Garnish with the chopped scallions.

Serve shakshuka with some pita and a green salad.

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Enjoy!

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