At this time a year ago, I was immersed in the streets of the shuk in Jerusalem with 39 strangers, who quickly became some of my closest friends. My 10 days in Israel were eye opening spiritually and culturally. Israel also introduced me to a lifelong love affair with what is possibly one of the tastiest and easiest foods to make in your very own kitchen.
My only regret is not making this exact shakshuka recipe earlier in life. Although I visited Israel last August, I didn’t start cooking this dish for myself until April. Every one of my friends who I have cooked this for has absolutely loved it. My boyfriend makes this all the time for himself since I taught him how to make it. This recipe is cheap, easy, vegetarian-friendly, healthy, and delicious. If you’re in college and you need a meal that covers all of the bases I just listed, BOOKMARK THIS PAGE/PIN IT/SAVE IT for your records. Trust me, you will need it.
To make one of the greatest home-cooked meals of your life, you will need:
-A jar of your favorite tomato sauce (my favorite is the Market Pantry sauce from Target!)
-However many eggs you feel like you could eat at this moment in time
-Salt and pepper
- Turn your stove top on med-high heat. In a pan, dump enough tomato sauce to cover the entire pan (usually a cup or two is enough).
2. Once the sauce is in the pan, add the spices. Add 1 tbsp of paprika, cumin, and chili powder. Sprinkle the cayenne pepper, salt, and pepper to taste. Mix the spices throughout the sauce so that they are evenly distributed.
3. After adding and mixing the spices, add the eggs. Crack as many eggs as you want directly into the sauce/spice mixture. I usually make 2 or 3 depending on how hungry I am, but I’ve made up to 7 eggs at a time when I’m cooking this for both me and my boyfriend, as shown here.
4.Turn the stove on low heat and cover the pan with a lid. Wait 15 minutes.
5. Check on your shakshuka after 15 minutes. If the eggs look like this, then you’re done! Turn off the stove and take the lid off the pan and enjoy! Yes, it’s THAT easy!
This meal is such a crowd pleaser; what’s not to love about eggs and tomato sauce? You can customize the amount of spice you put in and add garnishes if you’re fancy. If you prefer your eggs runnier, try cooking them for less time than 15 minutes. I personally prefer the harder eggs because runny eggs don’t taste that great with the tomato sauce mixture, but that’s just me.
If you’ve tried this recipe, I’d love to hear about it! If anyone else reading this also makes shakshuka, I’d also love to hear about how you make yours since everyone’s is different. I hope this post comes in handy; I’m super passionate about this recipe and I really want to share it with as many people as I possibly can <3