Shakshuka

Recipe by: Acacia Jennings

Shakshuka is a Maghrebi dish I grew up on, and it’s been a staple in Middle Eastern cooking for generations. It’s simple, full of flavor, and easy to adapt to your own palate. Here’s one of my favorite easy versions — just keep an eye on those egg yolks; they cook faster than you think. I’ve been making this dish for 30 years and still almost burned mine, haha!

Ingredients (for 1 serving):

• 1 tablespoon oil for sautéing

• 50 g chopped onion (white preferred)

• 1–2 garlic cloves, finely chopped and smashed

• Spices: paprika, cumin, chili powder, salt, pepper (season with your heart!)

• 1 can whole tomatoes or equivalent amount of fresh ripe tomatoes (with juice)

• 2 eggs

• Optional fresh herbs: basil, cilantro, parsley

• Optional add-ins: feta cheese, harissa paste

Instructions:

1. Heat a sauté pan or cast iron over medium and add olive oil. (For a more poached-style egg, use a deeper pan.)

2. Once hot, add chopped onion, garlic, and (if using) bell pepper. Cook until the onion and garlic become translucent.

3. Stir in paprika, cumin, chili powder, salt, and pepper.

4. If using canned tomatoes: pour the tomatoes into the pan and break them up with your spatula. If using fresh tomatoes: smash or blend them beforehand to release juices, then add to the pan.

5. Add harissa into the sauce if you want extra spice.

6. Stir everything together and bring to a simmer. Cook until the tomato mixture thickens and starts breaking down.

7. Make two small wells in the sauce and gently crack an egg into each one. Add feta if using

8. Cover and cook ~5 minutes, or until eggs reach your preferred doneness.

9. Garnish with fresh herbs.

10. Serve hot and enjoy!

Macros:

310 calories

17g protein

16g carb

20g fat