What else is there to add?
Crusty sourdough to soak up the juices.
But I am getting ahead of myself.
So, about the dish.
Shakshouka is an Arabic/Mediterranean dish which is usually eaten for breakfast. As one would expect it has many variations.
I would call my version a “Shakshouka” inspired dish.
My recipe came together as most of them do. In a need to feed my family real food, using only pantry staples in 10 min flat. I’m sure you can relate.
I was also, lucky enough to have bread in the house. It was the perfect vessel to spoon the sauce into our mouths. And, let’s be honest fill our bellies too.
Note: I always try to keep some bread in my freezer. It keeps well for at least 3 months and it reheats beautifully. It has saved the day more times than I care to admit.
Since then we had it many times either for breakfast, brunch with friends, lunch and for dinner. It is a favorite among toddlers and adults alike. Even my son who generally doesn’t like stewed tomatoes eats this enthusiastically. And then asks for more!
Another asset is that it is a one-pan dish. Because in real life sometimes there is just no time to clean even ONE more pan.
It is also very versatile. You can use whatever canned beans you have in your cupboards and/or play around with the spices. This way you can make it suit yours and your families’ taste preferences.
Have I convinced you yet that this is a recipe that you need to add to your arsenal?
Quick and easy, made from pantry staples this is the ultimate must try dish.
Servings: 2 people
- 4 eggs
- 1 can chickpeas
- 1 pinch red pepper flakes
- 1 pinch sugar
- In a sauce pan, pour the crushed tomatoes and add the salt, pepper and sugar. Simmer for 3-5 min until it thickens lightly.
- Meanwhile rinse and drain the chickpeas. Add them to the sauce and stir. Cook for 5 min.
- Using a spoon make 4 wells and add one egg in each. Cover the pan and cook for 3-5 min. depending on how runny you prefer your eggs.