Ingredients checklist
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Lazy Sunday Leftover Shakshuka

35 minutes
35 minutes

Don’t know about you, but I always have a ton of cooked veg leftovers in my fridge come the end of the week and what better to do with them than make the super speedy and dreamy North African egg and tomato dish Shakshuka.

I had loads of grilled veg left from my roast duck so I chopped up all the veggies and turned them into this beautiful Sunday Shakshuka.  Yay to no food waste!  You don’t necessarily need leftovers to make Shakshuka, just sauté some fresh veg like onions and peppers and you’re good to go but it’s so versatile you can just add what need using up.

I also added fresh baby leaf spainch and some chopped soft fried brown onions which I make in batches and freeze for convenience.  Then made a quick sauce with tinned San Marzano tomatoes, harissa paste gifted to me from @bartingredients, chopped jarred roasted red peppers from @thegreek_kitchen, tomato paste and cumin powder.  

The sauce is added to the veg, then little wells are made in the pan before adding the eggs. I used St Eew’s Super Eggs @steweeggs which were kindly gifted to me, cooked on the stovetop with the lid on, once the egg whites turned opaque I swirled through a little greek yogurt and a sprinkle of za’atar before serving with crusty bread to soak up all the deliciousness.

I love that you can eat Shakshuka any time of the day and be totally satisfied, such a simple, one pan meal that always comes in handy. 😍

  1. In a pan over medium heat with a little olive oil, fry the leftover chopped vegetables and remove them onto a plate
  2. Wipe the pan clean with kitchen paper so you can use it again, add a little oil back into the pan, add the red peppers, harissa paste, tomato paste, garlic and cumin
  3. Sauté for a couple of minutes until the spices all cook off, then add the tinned tomatoes, bring to a boil then reduce the heat to a simmer and continue to cook for about 10 minutes until the sauce is slightly thickened
  4. Add the mixed vegetables back into the pan and cook for a few minutes then make four indentations in the sauce
  5. Crack an egg into each then cover the skillet and cook until the egg whites are just set but yolks still runny
  6. Turn off the heat, dot with yogurt and then swirl the yogurt through the sauce, sprinkle with za’atar 
  7. Add more salt, pepper and chilli flakes to taste
  8. Serve immediately