Shakshuska is an incredibly easy vegetarian recipe! It’s high in flavor and protein. Most of the ingredients can be found in any kitchen.

We’ve been enjoying it for a few years, and I can’t believe I’ve never posted the recipe! My recipe is based on the NYT recipe found here.

Ingredients:

• 2 T. Oil (I usually use olive oil, but grape seed oil is great too)
• 1 large onion, chopped
• 1 large bell pepper, sliced
• 3 garlic cloves, diced (sometimes I use the chopped garlic in the jar)
• 1 teaspoon each ground cumin and sweet paprika
• Dash of cayenne, or to taste
• 28 ounces of canned whole plum tomatoes with juices, coarsely chopped (I usually use 2
• 14-ish ounce cans, as they are cheaper/easier to find)
• 1 small can tomato paste
• Salt & Pepper to taste
• 1 1/4 cup feta cheese, crumbled
• 6-8 large eggs

Directions:

1. Preheat oven to 350 degrees
2. In a large, ovenproof skillet (I use one like this), heat oil, and saute onion and peppers until soft and onions are clear about 10 minutes.
3. Add garlic and cook until fragrant.
4. Add spices, canned tomatoes, and tomato paste, cook over low for 10-15 minutes until sauce is thick and bubbly.
5. Stir in about half the feta, and cook until combined/melted.
6. Turn off the stove.
7. Crack eggs into sauce, top with remaining feta and bake in the oven for 6-10 minutes or until eggs are done to your liking.
8. Season with salt and pepper as needed. Serve with crusty hot bread, and a green salad.

Dietary/Allergy Note: There is no way to make this recipe vegan, but it is naturally Gluten-Free!