Instructions:
Sauté the vegetables:
In a large skillet, heat olive oil over medium heat. Add the onion and cook until soft. Stir in the bell peppers, zucchini, and grated sweet potato. Cook for about 5–7 minutes until vegetables are tender.
Spice it up:
Add the garlic, cumin, paprika, cinnamon, salt, and pepper. Stir and let the spices bloom for 1–2 minutes.
Simmer the sauce:
Add the chopped tomatoes, tomato paste, and broth. Stir to combine. Simmer uncovered for 10–15 minutes until the sauce thickens. Taste and add sugar if the tomatoes are too acidic.
Add the eggs:
Make small wells in the sauce and crack the eggs into them. Cover the skillet and cook for 6–8 minutes until whites are set but yolks remain runny (or to your liking).
Garnish:
Sprinkle with crumbled feta, herbs, and optional pomegranate seeds for a seasonal finish.
Serving and Storage Tips:
Serve hot, directly from the skillet with crusty bread, pita, or warm flatbread.
Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat gently on the stove or in the microwave. Avoid overcooking the eggs when reheating.
Variations:
Spicy version: Add chopped jalapeños or chili flakes for heat.
Vegan version: Skip the eggs and add chickpeas or tofu cubes for protein.
Green shakshuka: Use kale, spinach, and green peppers with a tomatillo-based sauce.
Cheesy delight: Mix shredded mozzarella or goat cheese into the sauce before adding eggs.
FAQs:
Q: Can I use canned tomatoes instead of fresh?
A: Yes! Canned diced tomatoes work well and save time, especially in autumn when fresh tomatoes are less sweet.
Q: How do I know when the eggs are done?
A: The whites should be firm and the yolks slightly jiggly. Covering the skillet helps cook them evenly.
Q: Can I make this in advance?
A: You can prep the sauce a day ahead. Add the eggs and cook them just before serving for the best texture.
Q: What bread pairs well with shakshuka?
A: Sourdough, pita, or any rustic bread with a good crust will soak up the sauce perfectly.
ADVERTISEMENT
