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
Image by Courtesy Joy of Kosher
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?
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
