Quick and easy Shakshuka with eggplant, chickpeas, and chard – a well-balanced breakfast or dinner that requires right around 40 minutes to prepare.
Is there anything a runny yolk can’t solve?
In all seriousness, yolks are best when gooey, and if you feel the same, this easy vegetable-packed Shakshuka recipe is yours for the taking.
This fabulous meal of poached eggs in spiced tomato sauce is warm, rich, and satisfying, while staying nice and healthful.
You don’t need to be an expert at poaching eggs or have any background in African or Middle Eastern cuisine to become a Shakshuka aficionado!
When all is said and done, you’re basically making a one-pot meal in a skillet. It’s very similar to making soup or stew!
Let’s dive in!
What is Shakshuka?:
Shakshuka is a classic North African and Middle Eastern meal of eggs stewed in a generously-spiced sauce made from tomatoes, red peppers, and often harissa paste (which is a combination of roasted red peppers, garlic, caraway and coriander seeds, cumin, and herbs).
It is eaten any time of the day – breakfast, lunch, or dinner!