It isn’t too often that I am on the savory breakfast train… or the sweet for that matter. I prefer something in between- like oats with nut butter or just simple eggs and toast. But about two or three years ago, I started noticing a dish called shakshuka more and more on brunch menus. I would always read eggs, onions, and tomatoes in the description, but never fully understood how the dish came together. Well, one day on a whim (crazy I know) I decided to order it and fell in love with this savory, healthy dish.
Shakshuka originates from the middle east, but where today’s version exactly stemmed from? Some say Tunisia, some say Morocco, some even as far back as the Ottoman Empire. The most common version you will see today includes onions and peppers, as well as savory spices like cumin, cayenne, and paprika. I will happily devour this when I go out to eat, but to be honest… I am not a pepper, onion, and spicy spices kinda gal (again… I tend to exist in that flavor in between zone until about 11 am).
My go to version of shakshuka has definitely taken on a bit of an Italian vibe… not only do I tend to have these ingredients always on hand (hello, shakshuka on a whim!), but it suits my flavor palate more. Plus, shakshuka tends to be made by baking eggs in the oven after cooking veggies on the stove. I guess you could also say mine is “cheater’s” shakshuka? It’s still great! Promise.
I hope you like this not-so-shakshuka shakshuka! It is great paired with fresh, warmed, and toasty bread to scoop up the extra sauce!
What is a dish that you tried recently and fell in love with?
- 1 tbsp olive oil
- 2 cups diced mushrooms
- 1 5oz can tomato paste
- 5 oz water (save tomato paste can for convenience)
- 1 cup marinara sauce or crushed tomatoes
- 2 tsp Oregano
- 2 tsp dried Basil
- 1 tsp Garlic powder
- 6 Eggs
- 2 cups Arugula
Add your olive oil to a pan on medium high heat. Once hot, add in the mushrooms, sautéing until cooked down and translucent. Next, pour in the tomato paste, can of water (I always just fill up the tomato paste’s can with water to easily measure), marinara, and all spices, plus salt and pepper. Turn the heat down to medium low, stirring occasionally, and turning all the way down to low if it begins to bubble. Cook for 8 minutes.
Next, add in the arugula, mixing in completely. Crack your eggs around the rim, covering the pan with a lid and turning down to low heat. Cook for 6 more minutes, or until eggs are your desired consistency.
Let the shakshuka cool for a few minutes before removing. Serve with fresh bread and get dipping!