Shakshuska is an incredibly easy vegetarian recipe! It’s high in flavor and protein. Most of the ingredients can be found in any kitchen.
We’ve been enjoying it for a few years, and I can’t believe I’ve never posted the recipe! My recipe is based on the NYT recipe found here.
- 2 T. Oil (I usually use olive oil, but grape seed oil is great too)
- 1 large onion, chopped
- 1 large bell pepper, sliced
- 3 garlic cloves, diced (sometimes I use the chopped garlic in the jar)
- 1 teaspoon each ground cumin and sweet paprika
- Dash of cayenne, or to taste
- 28 ounces of canned whole plum tomatoes with juices, coarsely chopped (I usually use 2
- 14-ish ounce cans, as they are cheaper/easier to find)
- 1 small can tomato paste
- Salt & Pepper to taste
- 1 1/4 cup feta cheese, crumbled
- 6-8 large eggs
- Preheat oven to 350 degrees
- In a large, ovenproof skillet (I use one like this), heat oil, and saute onion and peppers until soft and onions are clear about 10 minutes.
- Add garlic and cook until fragrant.
- Add spices, canned tomatoes, and tomato paste, cook over low for 10-15 minutes until sauce is thick and bubbly.
- Stir in about half the feta, and cook until combined/melted.
- Turn off the stove.
- Crack eggs into sauce, top with remaining feta and bake in the oven for 6-10 minutes or until eggs are done to your liking.
- Season with salt and pepper as needed. Serve with crusty hot bread, and a green salad.
Dietary/Allergy Note: There is no way to make this recipe vegan, but it is naturally Gluten-Free!