A chunky vegetable shakshuka unlike any traditional eggs in hell dish. This version is full of hearty flavorful vegetables mix in the spicy tomato base for a breakfast that will keep you fuller for longer. Feta is studded throughout the dish for an added salty twist.
The first time I?ve ever tried shakshuka was at a Moroccan restaurant years ago. I was exploring with my friends early in the morning because we planned on spending the day searching for a flat for us to move into and left the university well before they started serving breakfast. By the time we made it closer into the city we were starving and decided to try something new. We heard of a good Moroccan restaurant not too far from where we were and decided to try them out.
The food was even better than what we were expecting. We ended up ordering two dishes for the three of us to share and immediately regretted it because everything was so good, we needed more. If we weren?t in a rush, we probably would have spent a lot longer there to try out another dish and get to know the owners, but we had an appointment with another estate agent and had to leave. The shakshuka (also known as eggs in hell), left a long lasting impression on me.
Most mornings, I wake up hungry for something hot, hearty, and healthy. Since that morning, I’ve been making shakshuka for years now and it is one of my go-to recipes for breakfast. If you were wondering, shakshuka is usually eggs poached in a spicy tomato sauce and served with a side of bread. I like to take things a bit further and add a lot of vegetables, and a bit of cheese to make it a more complete meal that I can have any time of day.
What is so great about this vegetable shakshuka recipe is that it is all done in one pan and that is it. Oh yeah. This shakshuka recipe is just adding things in different stages into the same pan and then you are done! Okay, sometimes I also eat my shakshuka right out of the pan just to keep the clean-up as low as possible. Plus,...