Meatless Monday: Shakshuka

Shakshuka is a traditional Middle Eastern family meal. Its rustic, it’s cheap, it’s fast, it’s really simple, and it’s crazy delicious. And for some reason, it has become super trendy among foodies! Restaurants and chefs everywhere are fancy-ing up and “elevating” this down home basic one-pot wonder. But to me – an Israeli daughter of an Israeli mother – this is a dish that doesn’t need a lot of messing-with. It is simple, yes, but it is also perfect. Balanced spices, clean ingredients, aromatic and hearty and beautiful. As far as I’m concerned there’s no need to tinker too much with something that already works so brilliantly. So take this very simple, traditional version, and show off how on-trend your own kitchen is! Here you go,

WHAT YOU NEEDshakshuka9
* 2T olive oil
* 1 sweet onion, diced
* 4t minced garlic
* 28oz can whole, peeled tomatoes (with their juices)
* 1/2T paprika
* 1t cumin
* 1/2t dried oregano
* pinch red pepper flakes
* black pepper, to taste
* 1/2t salt
* 15.5oz can cannellini (white) beans, drained and rinsed
* 4-5 eggs
* small handful fresh flat-leaf parsley, rough chopped
* some crumbled feta cheese
* crusty bread for dipping

Set a high-sided skillet (cast iron is great for this dish if you have one!) on the stove and heat the olive oil over medium heat. Add the onions and garlic and cook, stirring occasionally, about 5 minutes, until the aromatics begin to release ad the onions are soft and golden.


Add the tomatoes, and all the juices from the can, crushing the tomatoes up with your hands as you add them to the pan. Add all the spices besides the salt, and stir well. Reduce heat to medium-low and cook for about 5 minutes to allow the sauce to thicken up a bit. Add the salt and stir through.

Next add the beans to the skillet and mix them through, then cook for about 3 minutes or so.


Use a cooking spoon to make shallow “pockets in the pan and crack the eggs directly into them carefully. Cover the pan and cook for 5-7 minutes until the whites just set. Sprinkle the chopped parsley and crumbled feta over the top of the pan and serve!

Either portion it out into individual bowls, or put the skillet right on the table and let everyone dig in. Cut up some crusty bread for dipping into the runny yolk and for sopping up all the saucy goodness. And high five yourself for whipping up this easy “fancy” trend on a weeknight because you’re cool like that.

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