Shakshuka is a dish made with eggs cooked in a rich and flavourful tomato sauce, and according to Wikipedia, it is very popular among many ethnic groups in the Middle East and North-Africa.
It is a comforting vegetarian dish traditionally served for breakfast, but I like to serve it for brunch, a light lunch or even dinner. I’ve seen and tried a few recipe variations, and now I want to share my favourite, quick and easy, “no-exact-measurements” version.
How to make it: Saute some diced onions in olive oil, add crushed garlic, and chilli flakes (optional), then add cooked/drained chickpeas (canned or cooked from dry), some spinach (or finely shredded kale), and your favourite tomato sauce or a can of diced tomatoes. Season with salt and pepper, cumin, fresh or dried herbs to taste. Simmer until thickened and fragrant. Crack some eggs into the sauce, cover the pan, and cook until the eggs are done to your liking. Eat by itself, or serve with some grilled pita or your favourite crusty bread.
That’s it! 🙂 Try it and let me know what you think!