So, we’re back from the beach and it’s #meatlessmonday. What to eat? Have you ever had Shakshuka? Fun to say, fun to make, fun to eat – and you probably have the ingredients in your pantry!

Tunisian in origin, #shakshuka is eggs poached in a spiced tomato and pepper sauce. My favorite recipe (adapted from @toriavey) uses chili powder, cumin, paprika, and a bit of cayenne. It’s a great way to use some of your summer garden bounty and #eatmoreveggies!

  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 bell pepper, seeded and chopped (I used a handful of mini peppers)
  • 4 cups ripe diced tomatoes, or 2-14oz cans diced tomatoes (fire-roasted is yummy)
  • 2 tbsp tomato paste
  • 1 tsp mild chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper, or more to taste
  • Salt and pepper, to taste
  • 4-6 eggs
  • Optional: Frozen (or fresh) chopped spinach.

Preheat the oven to 375 degrees Fahrenheit. Warm oil in a large, oven-safe skillet over medium heat. Add the onion and pepper. Cook, stirring often, until the onions are tender and turning translucent, about 4-5 minutes. Add the garlic and cook for another minute.

Stir tomatoes, tomato paste, and spices into onion mixture. When it returns to a simmer, add the spinach, if using. Simmer over medium heat until it starts to reduce (about 6-8 minutes).

Add salt and pepper to taste and adjust the rest of the seasonings to your preferences. You can add a bit of sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka. .

Make a well in the tomato mixture near the edge of the pan and crack an egg into the well. Repeat with the remaining eggs.

Transfer the skillet to the oven and bake for about 10-12 minutes until the egg whites are opaque and the yolks have risen but are still jiggly.

Some people like their eggs runnier. If this describes you, let the sauce reduce for a few minutes before adding the eggs. Then cover the pan and cook the eggs to taste instead of putting it in the oven.

I like to top my shakshuka with a dollop of spicy harissa and one of plain Greek yogurt (balance!). Serve it with something good for soaking up sauce – crusty bread or pillowy naan works great!

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