Shakshuka is a dish of poached eggs in a tomato based sauce that originated from the Middle East and North Africa and many countries have their own version of the dish. My first exposure to shakshuka came from my Yemenite Israeli grandmother and one of our best family friends who comes from a Moroccan Jewish background. Last night for dinner, I decided to play around with the idea of shakshuka, using up all of my leftover Hungry Harvest veggies (tomatoes, mini bell peppers, onions and a zucchini) and turned the dish into a “ratatouille version of the dish!
2 onions; finely diced (I used one yellow onion and one white onion)
4 cloves of garlic; minced
4 cups of bell pepper; diced
4 large tomatoes; diced
1 zucchini; diced
1/3 cup of canned tomato sauce
2-3 tsp of shawarma seasoning
Salt & Pepper
3 tbsp of olive oil
In a large frying pan (with taller sides), heat up your olive oil.
When the oil is warming up, add the diced onions & shawarma seasoning until it gets aromatic.
Once the onions start to get glossy, add in the bell peppers, zucchini, tomatoes and minced garlic.
Put a lid on the pan & let the veggies cook off.
You are looking for them to turn (almost) into a sauce.
Once the veggies start to cook down & start coming together, stir in the tomato sauce.
Cover again and let simmer for another 10-15 minutes.
Salt & pepper to taste.
After about 15 minutes, create a divot in the sauce with a spoon & crack an egg into the hole.
Repeat until all 4 eggs have been nestled into the sauce (make sure there is room between the eggs).
Put the lid back on the pan & let simmer again until the eggs are fully cooked.
You want the eggs to be soft but not super runny.
Serve into bowls and garnish with anything you want (pickled onions, parsley, labne, feta, etc) and serve with pita, pita chips or toast.