So now adding to my list of simple, healthy and tasty recipes, I am going to try and include minimal washing up to my creations! This one pan easy shakshuka ticks all those boxes. A great vego option packed with protein and veggies, delicious, ingredients often on hand and using only 1 pan, it’s a winner all round. The other great thing about this too is the versatility and the ability to swap in and out ingredients if you don’t like or don’t have them on hand or any allergies. Really, its kind of just a fancy way of saying eggs poached in a tomato-y sauce. Anyway, this is my spin on it…
One Pan Shakshuka
1 medium onion (or half a big one)
2 garlic cloves (minced)
1 tin tomatoes (I used stewed whole ones and then broke them up a bit more in the pan so diced would work well here)
1/2 tsp paprika
1 tsp cumin
1/4 cup arrabbiata pasta sauce (or any pasta sauce but arrabbiata good if you want kick. 2 TBS tomato paste and some water also works)
1 TBS red wine (optional but if you’re looking for an excuse to crack a bottle…)
4 eggs (or as many as your pan can fit comfortably)
Fresh herbs (basil or coriander are good) and chopped green onion/shallots to serve
Add oil to pan and sauté onion and garlic on medium heat until onion softens (5 or so minutes).
Add capsicum, tin tomatoes, pasta sauce, red wine and spices to the pan and simmer for 20ish minutes. Add some water or more pasta sauce if you need to bulk up the pan.
Make little gaps in the sauce and carefully crack eggs into the pan. Put lid on and let eggs cook. Check after 5 minutes and cook until you’re happy with how the eggs are. I generally like the whites cooked and the yolks a little runny.
Sprinkle with fresh herbs and chopped green onion and serve on the table in the pan.
Serve with a side of mashed avocado (because everything tastes better with avo!) and fresh crusty bread (or rice, quinoa or mashed cauliflower for a healthier option).