To put it simply, our love for shakshuka is great. Without going to deep into details, this was the dish that saved our marriage in a way. The dish that helped us find ourselves again. That is a lot of pressure to put on a dish, especially one that is so simple, quick, and cheap. The medley of tomatoes, vegetables, and spices is a truly delicious weeknight dinner (or weekend brunch), but I’m not trying to say it’s a dish that will win you a Michelin Star. But in a way it helped us strengthen our marriage. We were at a turning point. Either we needed to slow down, finally build our own family between the two of us with traditions and routines, and live a bit more simply, or we could to choose to keep going as we had been. Traveling alone, working too much, and a few other things I’m proud to say we’ve left in the dust.
I’ve loved to cook since I was about 18, but a few years ago we really came together in the kitchen as husband and wife to cook this soul-hugging dish. It was that fall in our old loft a few years ago that I found my perspective on eating and cooking. But also, our marriage and my life. I realize that sounds nuts as I type this, so I think I will leave all the deep stuff at that. Just promise me you’ll trust me when I say this is one of the best easy weeknight recipes we’ve ever made.
Still not sold? What if I added that it’s vegetarian, takes under 30 minutes, and can be right around $5 to make? Because all of that good stuff is true.If you like a little heat, veggies, and when there’s an egg for dinner, you’re going to love my spin on one of our favorite dishes! Before I forget, pick up your favorite loaf of crusty bread to have on hand for shakshuka. Soaking up all that goodness with a slice of fresh bread is essential. The serving size is a little wonky because Alex and I LOVE this dish and eat more than one probably should. If you want this to serve 4 people instead of 3 that is definitely possibleAs Alex says when we sneak in shakshuka for dinner, Mondays never tasted so good!
- 2 Tbs olive oil
- ½ medium onion, diced (approx. 1 cup)
- 2 garlic cloves, minced
- 1 medium zucchini, chopped (approx. 2 cups)
- 2 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne (optional)
- Salt & Pepper
- 2 medium tomatoes, diced
- 1 14-oz canned diced tomatoes
- 3 eggs
- ½ cup goat cheese
- Cilantro, chopped to garnish (approx. 2 Tbs)
- Heat olive oil in a medium/large saucepan over medium heat.
- Cook onions in oil until softened and translucent, about 3 minutes. Add garlic and cook for about 30 seconds to 1 minute, until fragrant.
- Add zucchini to pan and cook for approximately 3 min, the zucchini will still be firm but starting to get tender.
- Add canned tomatoes, cumin, paprika, and cayenne to the zucchini and mix to combine. Season to taste with salt and pepper. Allow to simmer for 5 minutes, lower heat if sauce is boiling.
- Add fresh tomatoes and continue to simmer for 5-6 minutes.
- Make a well with a wooden spoon in the vegetable mixture and carefully crack one egg into the divot. Repeat with remaining eggs evenly spread throughout the sauce.
- Cover the pan while the eggs cook in the sauce for about 6-8 minutes, depending on how runny you like your eggs. The yolks should still be runny, but the whites should be set. Be careful not to overcook the eggs. You'll end up with hardboiled eggs.
- Remove from heat. Garnish with goat cheese, cilantro, and freshly ground black pepper. Serve with a slice a crusty bread.
