Shakshuka is a dish of eggs poached in a sauce of tomato, pepper, onion, and fresh herbs. It originated in northeast Africa in the time of the Ottoman empire, and has since become popular in the middle-east and really all over the world. It is a wonderful dish for breakfast, lunch, or dinner, and it is also perfect for vanlife.
Not only is shakshuka an inexpensive and healthy meal (both high on the list for most vanlifers), it is also all cooked in that one pot. Any meal that can be made in a single dish is great for those of us who like to boondock out in places where we have limited water. The fewer dishes you need to wash, the longer you can stay out there. And having some good bread on hand will make things even easier, as you will want to sop up every drop of that sauce.
This recipe includes something that might be unusual, but really takes it to the next level: goat cheese. Feta is relatively common in shakshuka recipes, but I use a soft chevre, and it is really amazing. The tanginess of the goat cheese is a perfect counterpoint to the sweetness of the tomatoes, and creates a more balanced dish that you’ll want to cook for every Sunday brunch.
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 cups crushed tomato
2 tsp cumin
1 tsp red pepper flakes (optional)
½ tsp smoked paprika
¼ tsp nutmeg
¼ cup chopped parsley
¼ cup chopped cilantro
½ cup crumbled goat cheese (soft chevre is best)
Salt + Pepper, to taste
Char the diced bell peppers and onions with a small amount of oil in a large skillet with lid over medium-high heat. When they are charred at the edges, reduce the heat to medium and add the tomato paste and garlic. Stir together and cook for around 3 minutes, until slightly darkened.
Add the 2 cups of crushed tomato, spices, and herbs. Stir together, scrape the bottom, and simmer for 10 minutes. Add the goat cheese. Adjust the seasoning of the sauce with additional salt and spices, if desired.
Make wells for the eggs in the sauce, and add them. Cover the pan and allow the eggs to steam for a few minutes. When they are white on top, they should be perfect–cooked through, but still soft with beautifully runny yolks.
Serve with bread or toast to dip in the sauce. Also great with tortilla chips.
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