My First Shakshuka

Just a quick post today.  It’s been a while, and I’ve been cooking a lot, but taking very few pictures.  So I’m sharing a rather unimpressive one, but it made for a delicious meal!  Hasn’t everyone been talking about shakshuka lately?  I feel like it’s on every brunch menu and in every food magazine.  That’s not a complaint.  I only wish I’d known about it sooner because baked eggs smothered in spicy tomato sauce is something I can really be all about.  Isn’t it crazy how some kind of amazing delicious food can exist in the world, and we never hear about it until it becomes and Instagram trend?

I’m sure there are one million ways to make a shakshuka, and most of them are probably more detailed and/or more authentic than mine.  I found this recipe in Food Network Magazine, and it was, frankly, very simple and fast to put together, making it an actual meal I would cook on an actual weeknight.  If it lacked anything in authenticity, it made up for it in feasibility. That’s also something I can get behind.

A question I haven’t researched but remain curious about – what is the difference between shakshuka and eggs in purgatory?  I must say these two dishes appear to be remarkably similar.  If anyone’s an expert, let me know.

I’ve always enjoyed eggs with a little topping of spicy tomato sauce, so it stands to reason that I would love eggs drowning in a spicy tomato sauce.  Or anything drowning in a spicy tomato sauce for that matter.  On top of that, I can always use a reason to use up some leftover veggies, and this recipe calls for some bell pepper.

To make your own shakshuka… here’s a link to the recipe I used!  Shakshuka from Food Network Magazine