Last month I promised a vegetarian recipe next, and here it is! Many of the recent recipes I’ve shared have been chicken-based (chicken tortilla soup, buffalo chicken bowls, and honey teriyaki chicken) which is funny because I actually prefer to eat vegetarian when I can. If I didn’t live with a man who needed meat to sustain him, I would probably only make it once a week. I’ve always been kind of turned off by meat, even as a child. So when I find a vegetarian recipe that is delicious and filling, I jump right on it.
After having a really amazing Shakshuka at a restaurant a few months ago, I made a note in my phone to try and make it at home because it’s so tasty and seemed like it would be easy. The best part about this recipe is that it’s great for literally any meal. Breakfast? Perfect. Lunch? Why not!? Dinner? Yes, please.
I originally used this New York Times recipe, and have cooked it three times, making a few tweaks since then. There are endless alteration possibilities for shakshuka, so creativity is encouraged. Anel had the idea to fry potato slices on the bottom to give it a crust. That is a delicious twist that also adds more texture. I personally like to top it with salted avocado and eat it on sourdough toast.
The herbs on top are pretty interchangeable too. The recipe I found suggested cilantro, but I prefer chives so that’s what I used here. I also love dill but Anel hates it, otherwise, it would probably be my herb of choice. I also swapped in goat cheese for feta because I prefer the taste, but I’ve tried it with both and feta has a really nice tangy, salty flavor that changes the dish in a great way if feta is your thing.
It is a little time consuming because you have to cook the onions and peppers for 10 minutes and then thicken the tomatoes for 10 minutes, but most of the work is mindless. I let Amalia help me stir it up, and she loves that job. Shakshuka has quickly become a favorite in my house, plus it’s so much fun to say.
These photos don’t do the recipe justice. It’s really hard to take a good picture of Shakshuka, apparently, but it’s beyond delicious I promise!
– 2 tblspns, olive oil
– 1 yellow onion, chopped
– 1 red pepper, seeded and chopped (I weirdly prefer orange peppers so that’s what I use)
– 3 garlic cloves, minced
– 1.5 tspn, cumin
– 1.5 tspn, paprika
– 1 28-ounce can, diced tomatoes with juices
– Salt to taste
– Black pepper to taste
– 6 oz, goat cheese or crumbled feta
– 6 large eggs
– Chopped herbs (I used chives)
– Hot sauce (optional)
1. Preheat oven to 375 degrees.
2. Heat the olive oil in a large cast iron skillet over medium heat. Add the chopped onion and pepper.
3. Cook until soft, for about 10-15 minutes.
4. Add the garlic and cook for another minute.
5. Add spices, salt, and pepper. Mix while cooking for another minute.
6. Add canned tomatoes and season lightly with salt and pepper.
7. Simmer the mix for about 10 minutes to thicken the tomatoes (don’t skip this time, it makes a difference!)
8. Stir in goat cheese/feta
9. Crack the eggs over the mixture and season them with salt and pepper.
10. Transfer your skillet into the oven and bake for 8-10 minutes.
11. Remove the skillet and sprinkle with fresh herbs.
12. Divide into bowls and serve with hot sauce for extra spice.
Photo by Julia Dags.