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Loved your version of shakshuka (I live in Israel, so it’s the go to recipe for a fast dish for a light lunch). I always add sliced red peppers. As to the tomatoes, I have made it with Italian canned whole tomatoes and it comes out really good, but the use of a blender for the tomatoes is a very good idea. I will surely give it a try, since I have a lot of basil growing like crazy by my kitchen window and the season is almost over.
Hi Kelly, the creator of this recipe, Sheryl, is brilliant, isn’t she? It’s my new favorite breakfast. Love blending the whole tomatoes with skins on. So easy and you get all the flavor from the skins.
I made this last week, with a few changes, but still the basic idea. It was very tasty, and like Elise, I also liked the blender idea for the tomatoes. I hardly ever use my blender for anything, so I wouldn’t have thought of that, but it did make it very easy to make a sauce using fresh tomatoes. I used 4 eggs and had 2 left over, which I heated up the next day. But the eggs didn’t do so well with a reheat.
I had quite a bit of the sauce left, which I was looking forward to sopping up with bread for the next few days, or putting it over pasta. But then I looked at Elise’s “15 things to do with canned tuna” post, and I put a can of tuna in the sauce. It was very good with the tuna, and I did end up getting a few more days of sopping it up with crusty baguette. Thanks for the ideas!
Great idea to add canned tuna to leftover shakshuka sauce Arcey, brilliant!
This does sound and look very good. Not having a garden full of luscious tomatoes, I’m sure canned tomatoes would also be good in this recipe. I’ve only had something like this once in a restaurant for brunch, and I’m pretty sure they used canned tomatoes. It was very rich, and I think it might be more delicate and subtle with fresh tomatoes, but ya gotta use what ya got, right? :) Thanks for the recipe!
Have you ever eaten something you’ve never had before – and it tastes so familiar, so much like….Home? This is how I felt after trying this recipe. I’ve seen Shakshuka recipes for a while lately and have been wanting to try one. This showed up in my “inbox” while I was deciding what to do with the glut of garden tomatoes I had and I decided to give this one a try.All I can say is, “Wow”. I can see how flexible the recipe can be: I’m already thinking of adding things like spinach, mushrooms, garbanzos, even feta ….(maybe not all the same time!).It was a delicious last night and again as leftovers for breakfast. This will be a new staple in my home. Thank you!
It sounds like we arrived in your inbox at just the right moment. The dish is terrific with all kinds of vegetables, and I say, make it your own and go ahead and add a few at the same time! Sheryl Julian
Thank you for the compliment! I agree: eggs are one of the world’s most perfect foods. Happy cooking!
This is similar to a Huevos Ranchero recipe we love that has you poach the eggs in salsa – served over black bean chili on a cheese covered tortilla (and all the usual Mexican garnishes if you want to get fancy). Sounds like we could use this recipe for an Italian variation – off to check the produce drawer!
You know those comments where the commenter says how much they loved the recipe and then proceed to tell you that they changed everything in the recipe?
Well I’m about to do that. Let’s just call this a “variation” and a testament to how flexible the recipe is. LOL
I was so inspired by your photos and recipe this morning that I went out to my garden and picked several of my remaining ripe tomatoes and a bunch of basil from the garden.
I didn’t have green onions, I used a quarter cup of chopped yellow onion.
I didn’t have pesto, so I chiffonaded several basil leaves and set them to cook with the tomatoes.
I didn’t have summer squash, so I used a huge handful of baby spinach.
I only used 3 eggs instead of 4.
I didn’t have any bread so I used soft corn tortillas.
AWESOME! Best 20 minute lunch EVER. It was so good. The spices add such a rich dimension to the sauce. I loved it. Thank you for the inspiration!
Sounds like you invented something pretty wonderful! Delighted to have been the inspiration.
We enjoy making one-pan/one-pot meals especially on busy weeknights!
Thanks for the lovely one-pan recipe.
Do you peel the tomatoes?
No need to peel. Blender does the magic. Happy cooking!
The use of the blender to make this sauce, without having to blanch and peel the tomatoes, is brilliant.