Shakshuka For Beginners: Sautéing With Sudha [29]

First of all, I just wanna point out that the last time I wrote on Sauteing with Sudha was November 2020 and it's August 2021... I don't know who I think I am but we back baby. My brother and I made shakshuka last weekend. The best part about us getting together is we both love to cook, so we're always experimenting and creating fun meals. This version of shakshuka is for like, the absolute average human being to make. There is absolutely nothing fancy about it and honestly, I don't even know if we made it the 'traditional' way. But this ended up being SO good. I get really bad heartburn and I was risking it all for massive spoonfuls of this shakshuka.

As I've mentioned before in my posts, I really don't have exact measurements of the stuff I throw into my dishes. I really just do trial and error until it tastes good lol. I think that's the best way to cook honestly. Getting familiar enough with your specific likings and tastes to kinda throw shit together until it just makes sense, you know? Anyways, here's how to make the most average but DELICIOUS shakshuka:

Shakshuka For Beginners

Prep/Cook Time: ~30 Minutes

Serving Size: 3-4

What You'll Need: •1/2 red onion

•1-2 orange bell pepper

•2 tbsp minced garlic

•canned diced tomatoes

•4 eggs

•feta cheese (optional)

•fresh cilantro, fresh green onion (optional)

•seasonings: 1 tbsp paprika, 1 tbsp garlic powder, red pepper flakes, salt + pepper for taste

•loaf of bread (I used sourdough and ciabatta)

for an extra kick, you can sprinkle in some za'atar seasoning

How To:

➊ Sauté your vegetables, garlic, salt, and pepper in a skillet on medium heat for about 5-7 minutes until soft. Add as much of the vegetables as you'd like. While these are cooking, pour your canned tomatoes and seasonings into a blender and blend until smooth. This is optional for a smoother consistency. If you don't mind the chunks, go ahead and skip the blending steps.

➋ Add your tomatoes to the sautéed vegetables and stir together, allowing it to boil. Reduce the heat to allow the sauce to start thickening up. After about 5 minutes, crack your eggs directly into the mixture, spacing them out so you can fit in your 4 eggs. You can also crack eggs for just the egg whites if preferred. Cover the mixture to allow the eggs to cook - about 4-5 minutes or until the egg whites have cooked.

➌ Remove from heat. Add your cilantro, green onion, and feta cheese. Serve with toasted bread (I topped my bread with olive oil and za'atar seasoning)

Enjoy your incoming food coma!


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