Facebook | Pinterest | Instagram He elaborates. “There’s butt. Then there’s “but MOM!” and then there’s “but DAD!” Just as I’m sitting there pondering this incredibly logical conclusion, he assures me “But mom, it’s not that you’re a butt.” Is this his idea of a compliment?? You know what, at this point I will take what I can get. I just hope he doesn’t convince all the other kids that that’s my actual name. Pretty soon the whole neighborhood will know me as “Butmom.” Not the legacy I had planned for myself. Other than the important work of educating our children on proper 90s rom-coms, we’ve been doing a lot of lazy dinners lately, this Shakshuka at the top of the list! I wanted to be into it. But it was kind of boring, not gonna lie. Sorry Stanley (sorry Eric 😂). I like tomatoes, but I don’t want to eat what is basically straight up chunky marinara sauce, plus some eggs and bread. If we had the Most Amazing Tomatoes in All the Land then I might feel differently. But we’re working with what we’ve got over here — American canned tomatoes. The combination of the warm spices with the tomatoes, beans, topped with the perfectly cooked eggs and goat cheese… you guys, it’s so good. I love to serve it with crusty artisan bread, Sarah loves to serve it with some Homemade Naan. Pita bread or Roti would also be good options. You need something to sop up all the saucy goodness. This is one of my favorite summer meals because it’s stupid fast, and I ALWAYS have the ingredients on hand. (I am barely scraping by with the menu planning over here!) Canned tomatoes, canned beans, eggs, garlic and onion, bread tucked in the freezer. I can handle that. And it’s done in like 30 minutes, tops. Plus super cheap?? And I don’t have to turn on the oven?? It’s made for these crazy busy July days! The leftovers are also perfect for revamping. If you eat all the eggs and still have sauce left, you can toss it back in the pan on day two or three, crack in more eggs, and you are back where you started. Shakshuka be like the cruse of oil over here. But you do you. Fancy some mushrooms? Fry them with the onions! Want something green? Add a handful of spinach to the simmering tomatoes! If it’s an ingredient you would add it to an omelette, you can add it to shakshuka. But, still. If you have time. Smash and mince up some fresh garlic. You just can’t beat it when it comes to aromatics. Saute the onion in plenty of olive oil. Plenty, I say! It’s a key component of this simple dish. Mix up all the spices in a little bowl. We’ve got paprika, smoked paprika, oregano, cumin, salt..all the good stuff. I love this mixture. It’s so earthy and warm. Saute the onions and spices for a couple minutes before you add the garlic. Cook the garlic only for about a minute or so before you add the tomatoes and beans. I used crushed tomatoes when I took these photos because it’s what I had on hand, but whole tomatoes are even better. I love the Cento brand of tomatoes. They are expensive but worth every penny. (The are expensive because they are only grown in Italy.) I take a deep dive on the nuances of canned tomatoes in my Bolognese Sauce recipe, if you’re interested! Nerd stuff!! Now add in the white beans to the tomato mixture. I love navy beans (pictured) or Cannellini beans , which are a little bigger. Both types have the perfect neutral flavor that immediately adopts the flavor of the spices, onions and garlic. And they add such great texture to this dish. Now it’s time to simmer, just for a little bit. We want this sauce to cook down and get a little thicker, plus we want to give the flavors time to marry. But honestly, if you’re in a hurry… You just get right on to cracking those eggs in. I’m not there in your kitchen to judge you. Git er done. Don’t forget to sprinkle with a lil salt and pepper. Cover the pan right away and leave the heat at medium. Let the eggs cook for about 5 minutes, checking on them every now and then until they are as runny or cooked as you like them. Covering the pan makes the eggs cook faster but forms a white film over the yolks. So if you want pretty yellow yolks, leave the lid off and cook a bit longer. And voila! That’s it! Now dunk your Naan or Homemade French Bread or Roti and die and go to heaven.
A yummy bready dipper like Homemade Naan, Roti, pita bread, or crusty sourdough is a must in my opinion. It’s magical sopping up all the tomato-y egg goodness, so do NOT skip it! How to cook Brown Rice in Instant Pot » if you really don’t want to do bread, I bet it would be amazing over the top of delicious brown rice! Or white rice would be good too. Roasted Red Potatoes in Oven » perfectly crisp, and would also be great at breakfast, lunch, or dinner alongside Shakshuka. Aunt Joy’s Creamy Cucumber Salad » cool, creamy, herby salad that is crisp and refreshing Best Greek Tomato Cucumber Salad with Feta Cheese » a fresh, simple salad that would be a perfect side for a lunch or dinner Shakshuka Lemon Asparagus with Pistachios » tons of flavor, about 15 minutes to make How to Bake Bacon in the Oven in 10 Minutes » I’m never gonna say no to bacon, and baked is the BEST Grilled Chicken Marinade Recipe » if you want the shakshuka as a side dish, this chicken would make a great main! Moroccan-Style Carrot Salad from The Mediterranean Dish
Make sure your shakshuka has an airtight lid. Stick it in the fridge, and it’ll be good to eat for another 3-4 days! If there is leftover egg, it tastes best within a day or two. To reheat, it’s best to warm it up in a small frying pan on the stove so the egg doesn’t get too hot and overcooked in the microwave. Nobody likes a rubbery egg. If you plan to eat this over the course of a few days, you can cook just as many eggs as you’ll eat in one sitting and store the remaining sauce. The next meal you want some, warm up the sauce and cook as many eggs you want again fresh for that meal. This sauce is super easy to prepare, so it would make a good batch freezer meal. Make a batch or double batch, add single serving size amounts to bags, label, and freeze. Then, anytime the call for shakshuka arises, you’ll have some ready to go!
Chile Rellenos Casserole » another classic that can be served at either breakfast or dinner (it’s SO cheesy and yummy!) The Only Breakfast Burrito Recipe You Need (Freezer friendly!) » a go-to around here, with nearly endless filling possibilities Easy Quiche Recipe with Bacon and Spinach » so incredibly flavorful, and also great for brunch or dinner Savory Parmesan French Toast with Hollandaise Sauce » when you get to pour Hollandaise sauce over the top like syrup, you know it’s going to be good! Best Breakfast Casserole Recipe with Sausage » everything you love about breakfast all wrapped up in one dish Overnight Bacon and White Cheddar Scones » this is a no-duh choice. Bacon. And cheddar. In a hot, flaky scone!! Creamy Scrambled Eggs for a Crowd » the only make ahead scrambled eggs I’ll ever eat Best Spanish Tortilla Recipe (Tortilla De Patatas) from Spanish Sabores Breakfast Pigs in a Blanket from Tornadough Alli
