Besides being exceptionally entertaining to say, Shakshouka is a simple and homey meal. It can be found in most cafes, breakfast places, and sometimes even dedicated shakshuka spots everywhere in Israel. Equally popular as a Saturday brunch or a breakfast outdoors as a high energy meal before taking down camp. It’s usually served in it’s pan with a bread basket companion. This dish is basically a tomato sauce with eggs easy-over eggs atop. Definitely one of the best “pantry raid”, “one pot meal”, AND “leftover reviver” I’ve ever known. On those lazy nights I always remember my dad (the resident cook in my house growing up) taking stock of the fridge and somehow managing to whip up an always delicious shakshouka that left the whole family satisfied.
One of the many wonderful qualities of this dish is it’s versatility. The beauty of it, in my eyes, is the fact that you can turn out a great shakshouka just with what you have on hand. A great place to use up that extra bit of pasta sauce, the last half of the tomato paste from the can, extra veggies that managed to sneak away to the back of the drawer and aren’t looking so fresh.
In this version of shakshouka we chose it as our “brunch” on a mini picnic to the Ben Shemen forest. Easy to make, even outside, minimal prep time, and it turned out excellently on the small burner we had to cook on.
Here’s how we made it, but really, no shakshouka I’ve never managed to recreate a shakshuka.
Click to read the recipe!