5 Glorious Ways to Make Shakshuka
Image by Courtesy Joy of Kosher
By Joy of Kosher with Jamie Geller November 29, 2016
Image by Flickr
Shakshuka: the ultimate breakfast, the fast and easy lunch, and the surprisingly perfect dinner. If you ever need something comforting and appetizing at any time of the day then this dish of baked eggs in tomato sauce is it!
Now let’s shake it up, Shakshuka in Hebrew means a “Shake Up”.
Traditional shakshuka starts with a base of tomatoes and peppers. Add feta cheese, add fancy spices, add eggplant, olives, zucchini or any other vegetables you have in your fridge. Cook it down and your eggs, but keep them runny if you can.
Experiment and shake it up. You’ll never complain that you have nothing to eat again! It’s time to sharpen your shakshuka skills with these 5 different Shakshuka recipes that you can whip up any night of the week!
The Master Shakshuka
Get back to basics with this barebones base of a shakshuka: the granddaddy of all shakshuka recipes. Use it as your stepping stone and eat it like it is… or get creative.
The Green Shakshuka
Image by Courtesy Joy of Kosher
Got greens? No need to cram your kale and other dark greens into a smoothie. Instead, throw them into a pan and cook them with your shakshuka. Healthy, satisfying and you’ve got your greens in the most delicious way possible!
The Cheesy Shakshuka
Image by Courtesy Joy of Kosher
If you’re feeling fancy, then this is it. A little halloumi cheese goes a long way. Simply toss it into your shakshuka, and let it melt and enjoy the oozy texture which also adds that little extra tang.
The Meaty Shakshuka
Image by Courtesy Joy of Kosher
Can’t imagine a hearty dinner without meat? No problem, just add a little lamb to your shaky shakshuka and you’re all set! Oh, and throw in a little Swiss chard to give it a healthy kick.
The ‘Shrooms Shakshuka
Image by Courtesy Joy of Kosher
Shakshuka with portabello mushrooms will steal your heart. These humongous portabellos are an awesome canvas for a hearty dinner and especially perfect to slather the shakshuka over.
How do you spice up your Shakshuka?
This is a moment of great uncertainty. Here’s what you can do about it.
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news. All donations are still being matched by the Forward Board - up to $100,000 until April 24.
This is a moment of great uncertainty for the news media, for the Jewish people, and for our sacred democracy. It is a time of confusion and declining trust in public institutions. An era in which we need humans to report facts, conduct investigations that hold power to account, tell stories that matter and share honest discourse on all that divides us.
With no paywall or subscriptions, the Forward is entirely supported by readers like you. Every dollar you give is invested in the future of the Forward — and telling the American Jewish story fully and fairly.
The Forward doesn’t rely on funding from institutions like governments or your local Jewish federation. There are thousands of readers like you who give us $18 or $36 or $100 each month or year.
Support our mission to tell the Jewish story fully and fairly.
