When my family and I went to Paris, France, we stayed in the Marais neighborhood and happened to come across Season by accident. I wanted to go someplace for afternoon tea, but unfortunately it was closed, and this place looked like a hip and trendy place, so we thought, hey, why not?
My sister ordered their shakshuka, and I had zero clue what that was, but when it arrived, the aroma was HEAVENLY. I am a huge fan of almost anything with tomatoes, and this Moroccan dish was no different. The smell of the food was making my mouth water as I sat with my acai bowl in front of me (that was super yummy and refreshing too, though!)
The shakshuka looks deceptively simple, with some spices, fresh tomatoes, and veggies, topped with an egg. It can be too salty for some people, but it goes great with bread, and I’m sure you can eat it with rice or pasta as well if you want to make it at home, like I decided to try…🙂
My sister was prepping for a barbeque one weekend and we had leftover veggies that were meant for shishkebobs, and I thought, hey, why not try making my own shakshuka? What could go wrong!? Luckily, nothing did. It looks simple to make, and turns out it is! I googled some recipes to figure out the spices used and decided to wing it from there.
Ingredients (leftover from shishkebob-making):
- green bell peppers
- white mushrooms
- some mystery melon/squash that looks like a yellow cucumber unpeeled
- pineapples (yes, I added them in too haha)
- tomato paste, fresh tomatoes, or pasta sauce (like I used haha)
- paprika (I didn’t have this, but I didn’t let it stop me!)
- Get your stove going at a medium heat, and throw your onions into a large pan and stir them around until they start to brown.
- Depending on your veggies, add the ones that take the longest to cook first, and then add the easy-to-cook/soften veggies after!
- When they are about 90% cooked, pour in your tomato paste/sauce/fresh tomatoes and let it simmer until it starts to bubble.
- Add cumin, turmeric, paprika, and pepper to taste.
- Apparently shakshuka isn’t complete unless you add a poached egg, so drop an egg in there and cover the pan until the egg yolk has a white film over it (that’s when you know it’s done!)
This recipe is surprisingly really easy, and is great when you want a quick meal that can feed a group of people. It lasts for a while too, especially if you decide to eat it with some carb on the side, such as bread, rice, or pasta!
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