Do you ever visit a place and then try and recreate dishes from there when you get back? While there is a debate as to where Shakshuka originated, it can now be found all over the Middle East and all over Israel. After visiting Tel Aviv a couple of years ago, I became obsessed with Shakshuka and now order it anytime I see it on a brunch menu. Israeli cuisine is one of my favorites so when I learned how easy it was to make this dish at home, I was up for the challenge. Shakshuka consists of eggs cooked in a tomato sauce with peppers, onions, and spices. It can also be made with a number of different spices and add-ins like eggplant, feta, or squash so you will never get bored of options.
Have you tried Shakshuka? Whether it’s a new dish you’ve never tried or one of your favorites, I highly recommend making it one day for brunch! It is super easy to whip up and packed with lots of veggies and eggs to get tons of protein, zinc, and vitamins in!
You will need a cast iron skillet to make this (I suggest around 9.5’’) as you will first cook the Shakshuka on the stove and then move it into the oven.
Some substitution ideas:
- Mushrooms: I used these because it’s what I had in my fridge, but you could also do peppers, kale, spinach, eggplant, or any veggies
- Harissa: this paste added in a bit of a pepper and some spice. You could also use Italian seasoning, some red pepper flakes, or paprika instead
Easy Vegetarian Shakshuka
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
- 2 tbsp olive oil
- 1/2 onion, chopped
- 1/2 cup mushrooms, sliced
- 3 garlic cloves, minced
- 1 15oz can of tomatoes (fire roasted whole, peeled, or tomato sauce)
- ️salt + pepper
- 1 tbsp harissa paste (optional)
- 3 eggs
Instructions
- Preheat the oven to 375 degrees.
- In a skillet, on medium heat add olive oil, mushrooms, garlic cloves, and onions and cook for 5 minutes or until browned.
- Add in tomatoes, harissa paste, sprinkle of salt and peppers and keep on medium low heat until it gets hot and starts to bubble.
- Make nests for your eggs with the back of a spoon and crack your eggs into them. Cook for 2 more minutes then move your skillet to the oven and cook for 7 minutes or until your eggs are cooked through to your liking.
- Remove from the oven and top with microgreens, avocado, or enjoy plain!
