Sans Meal Plan: Shakshuka

Shakshuka is a great recipe to have on hand for those sans meal plan. It’s cheap, looks impressive, and is relatively easy — especially if you have a well-stocked spice cabinet. Although it’s traditionally served for breakfast, it can certainly function as one of those eggs-for-dinner dishes. The following is a shakshuka recipe adapted from Food52’s “Eggs in Spicy Minted Tomato Sauce.”


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 to 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • One 28-ounce can crushed tomatoes (I used 1.5 boxes of crushed San Marzano tomatoes)
  • Sriracha or other hot sauce to taste (I used Sriracha and a dallop of Sir Kensington’s ketchup)
  • 1 bay leaf
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • 3-4 large eggs


In a deep-sided skillet or frying pan, heat the butter and olive oil. When the butter melts, add your diced onions. Sauté for about 5 minutes at medium heat. Add your garlic and jalapeño, and sauté for about 1 more minute.



Add the crushed tomatoes, Sriracha, Sir Kensington’s ketchup, and bay leaf. Bring the mixture to a boil, and then simmer for 20-30 minutes uncovered. When the sauce has thickened, stir in the chopped mint.


image5Make small depressions with a spatula in the sauce to make room for the eggs. Crack eggs into the mixture, and cover the the pan. I like my egg yolks runny, so I only let the egg whites set. After I plated a serving, I sprinkled a little bit of feta cheese on the gooey egg yolk. This recipe is also great because you can easily save the sauce for later, and crack a fresh egg for a quick meal the next day. Enjoy!!!!!



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