Sprinkle in some feta or Parmesan cheese for a little salty funk or add a dash of fresh cilantro, parsley, or basil at the end to liven everything up. Throw in a red bell pepper with the onions if you need to use up your produce from yesterday’s taco night, or add Swiss chard instead of spinach if that’s all you’ve got. Simple but flavorful, shakshuka is a one-skillet meal that doesn’t require very many ingredients and can be switched up according to the veggies you have on hand. Served with bread for dunking into the sauce and runny yolks, it’s one of our all-time favorite egg recipes that just so happens to be weeknight friendly. Shakshuka originated in North Africa and is enjoyed throughout most Middle Eastern countries as an easy, healthy breakfast dish, but truly, it’s delicious any time of day (breakfast-for-dinner lovers, we see you!).Īt its most basic, shakshuka is a mixture of tomatoes and onions cooked with plenty of spices until saucy and fragrant, then dotted with eggs and baked or simmered just until the eggs are cooked through.
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