Shakshuka Shaken Up

I’ve been so into shakshuka lately. It’s an Israeli dish in which eggs are dropped into a simmering pan of vegetables and tomato sauce 🍅🥚. Typically the dish involves peppers and fresh tomatoes, but my crew doesn’t eat those veggies🙄. However, I improvised with the kale in tomato sauce that I posted a few weeks ago, and it worked beautifully. Then I sort of started dropping eggs into any vegetable with a tomato sauce base and eating that for dinner several times a week.

Cumin is a signature spice in shakshuka, so I just sprinkle in about a tsp and a half to the tomato sauce mixture before plopping in the eggs (a process I find oddly gratifying). Use 2 to 5 eggs, depending on the pan width. I often save the rest for the next day.

Once the kale and other ingredients are mixed according to the original JESScipe and are at a simmer, just crack the eggs over the sauce. Cover the pan and simmer for about 8 minutes on medium low, until your desired doneness for the yolks are achieved. The results will be delicious poached eggs on top of a seasoned bed of veggies in tomato sauce.

It’s an easy, complete, healthy meal. That and my Lazy Eggplant Parm are my go to dinners. I crave them both at the end of the day, and they both take a few minutes to cook. If my craving involves vegetables, I must be on some sort of right path😋. Tonight I’m making this with zucchini and white beans, since that’s what I have on hand🥒(cucumber or zucchini emoji?).