Let's be honest here - it's time for a Shortcut Shakshuka recipe. Shakshuka is a baked egg and tomato-based dish of Tunisian and Moroccan Jewish origin, served both as a breakfast dish as well as at dinnertime. It's all the rage right now, but every time I tried to make it, I got frustrated - this was not a quick and easy dinner. The concept behind shakshuka is baked eggs, meaning you need to put your skillet into the oven to cook the eggs in the tomato sauce. This takes forever to do. And it also means you need to have an oven safe skillet so you don't burn your hand off. I have no patience for all of this, and I also hate undercooked eggs. BUT, I do love shakshuka - it's a savory, smoky, and inexpensive meal. SO, I bring you my solution: Shortcut Shakshuka. I whip up the fried eggs in a separate pan in 3 minutes and am so. much. happier.
This recipe also has ZERO prep time. You add your ingredients to a saucepan, fry a few eggs, and you're sitting down to a delicious dinner in 7 minutes. This is mostly made possible by the existence of Trader Joe's - particularly their Eggplant Garlic Spread with Sweet Red Peppers. I love the inclusion of the sweet red peppers to classic Shakshuka recipes like this one from the New York Times - but that's one more step. This spread adds garlic and the sweet red peppers to your recipe with no extra work - plus the eggplant adds a delicious depth of flavor without overpowering anything.
If you want, you can add some prep time by sautéing a bit of onion in the bottom of the pan before adding the sauces, but I've found you don't even need it. The spices are also optional - the Trader Joe's spread is flavorful enough that you don't need them, but they are good spices to have on hand anyways if you want to purchase a set for your pantry. Either way, you'll be enjoying a budget-friendly and really healthy dinner in no time.
Shortcut Shakshuka Recipe
makes 2 servings
Other recipes with these ingredients: Farro: Middle Eastern Grain Bowls
Prep Time: 0 minutes (add 25 minutes if making farro)
Cooking Time: 7 minutes
Total Time: 7 minutes
- 1/2 cup uncooked farro *Optional*Substitute: white beans, quinoa, wild rice, etc.
- 1 cup tomato sauce
- 1/2 cup Trader Joe's Eggplant Garlic Spread with Sweet Red Peppers
- 2 eggs (Note: this recipe makes 2 servings. I eat 2 eggs per serving, but I cook my servings of eggs one at a time. If you're making 2 servings, you will eventually need 4 eggs in total)
- 1/4 cup feta cheese
- Chopped cilantro or parsley, for garnish Optional
- Oil, butter, or non-stick spray (for frying eggs)
- 1 teaspoon paprika Optional
- 1 teaspoon cumin Optional
Dairy Free: No feta cheese.
Gluten Free: If you choose to add a grain, make sure to add a gluten free one like quinoa
Vegan-Friendly Not super vegan friendly because you'd have to leave out the eggs and feta, but you could add extra grains and chickpeas for protein.
OPTIONAL: MAKE YOUR FARRO (or other grain)
1. Add 1/2 cup of dry, pearled farro and 1 cup of water to a pot. Bring to a boil. Turn down to low heat, let simmer for approximately 25 minutes, until farro is tender [Important Ratio: 1:2 dry farro:cooked farro, 1:2 farro:water].
MAKE THE SAUCE
2. Turn the burner on to medium. Add 1 cup tomato sauce and 1/2 cup Trader Joe's Eggplant Garlic Spread with Sweet Red Peppers and warm.
3. Add the 1 teaspoon paprika and 1 teaspoon cumin to the sauce, stir to combine.
4. Once the farro is cooked, stir the farro into the sauce.
5. Add 1/4 cup feta cheese and stir.
FRY THE EGGS
6. *In a separate pan* heat the burner to medium heat and add a bit of oil, butter, or non-stick spray.
7. Crack 2 eggs into the pan. Cook the eggs to desired doneness. Check out How to Fry an Egg for guidance.
TOP & ENJOY
8. Once the eggs are done, slide the finished eggs on top of the tomato mixture. Top with cilantro or parsley and enjoy.
Lunch Tomorrow, Storing, & Extra Ingredients
LUNCH TOMORROW - While I've enjoyed the tomato sauce/farro/feta mixture leftover, it's best to fry the additional eggs separately. This means that this recipe isn't the best option to bring for lunch (although you could enjoy it without the fried eggs) but it's perfect for another dinner. Just warm up the sauce and fry a few more eggs fresh!
STORING - Store in an airtight container in the fridge for 2-3 days. Again, you don't want to have any leftover cooked eggs.
EXTRA INGREDIENTS - Feta is great in salads, a pasta dish, or over a Mediterranean-inspired chicken dish. Cilantro can be used in my Five Minute Fish Taco Bowls and parsley in the Middle Eastern Grain Bowls. Try the Eggplant Garlic Spread with Sweet Red Peppers as a pasta sauce, over grilled veggies, as a topping for bruschetta. Use any extra tomato sauce to make homemade pizzas!