This pantry shakshuka is a tasty breakfast, brunch, lunch, or dinner. Whole eggs braised in a rich and spicy tomato sauce. Covered in a blanket of garlicky tahini sauce and a variety of herbs, this dish is a North African dish you have to put into your meal rotation.
Shakshuka is one of those dishes that I lick the plate clean every time. I’ll say it! It’s just too delicious to let go to waste. I found this recipe during quarantine and have loved it ever since. Our pantry shakshuka can be made in a matter of minutes.
Through some research I found out it’s origin is from North Africa but has since become a staple in the middle east, especially Israel. There are thousands of varieties that can differ slightly to the vast opposite with a green herbacious version.
I don’t think our pantry shakshuka recipe is traditional at all since I have gone for the tinned and jarred versions of tomatoes and peppers. But it still has the similar vibe. Might I suggest these recipes if you want something more authentic and traditional.
I developed the sauce by sauteing the onion and garlic with all the herbs and spices for a couple minutes before adding a 28 oz can of diced or crushed tomatoes, roasted red peppers, and harissa.
You can absolutely use chopped tomatoes or crushed or even fresh chopped tomatoes. Just know that whichever one you use will result in a different sauce consistency. With crushed tomatoes you will have to add so water or even broth (but thats not traditional) if you like.
I personally have had this dish for many meals. Breakfast, brunch, lunch, and dinner. And I encourage everyone to check out the other recipes we have linked as well as a green shakshuka.
Let us know how our recipe compares to other shakshuka recipes you have had. You can use the hashtag #vegiventure or tag us with @vegiventurer on instagram when you make this recipe. See you next week with another fun recipe!!!
Pantry Shakshuka with Garlic Tahini Sauce
Ingredients
Shakshuka
- 1/4 cup Olive Oil
- 1 medium White Onion chopped
- 1 tsp Cumin
- 1 tsp Curry Powder
- 1/2 tsp Turmeric
- 1 Sprig Thyme
- 3 Bay Leaves
- 4 cloves Garlic minced
- 1 28oz Can of Diced Tomatoes
- 1 12 Jar of Roasted Red Peppers roughly chopped
- 1-2 tbsp Harissa Paste
- 6-8 large Eggs
- 1 tbsp Sugar or Preference of Sweetener
Garlic Tahini Sauce
- 1/2 cup Tahini
- 2 cloves Garlic
- 1 tbsp Lemon Juice
- 1 tbsp red wine vinegar
- 1-2 tbsp water
- Salt to taste
Assembly
- 12 slices Sourdough bread
- Parsley and Mint roughly chopped for garnish
- Salt and Pepper to taste
Instructions
To Make the Shakshuka
- To make Shakshuka: In a medium saucepan, heat 1/4 cup olive oil. Add your 1 medium onion and saute until translucent, 5-7 minutes. Add your 1 tsp cumin, 1 tsp curry powder, 1/2 tsp turmeric, 1 sprig thyme, and 3 bay leaves and saute until spices deepen in color and mixture looks a little dry, 2-3 minutes.
- Add your 4 garlic cloves and saute for another 3 minutes. Add your 28 oz can of tomatoes, your 12 oz jar of red peppers, your 1-2 tbsp harissa and let simmer for 10 minutes to meld the flavors together.
- Once your sauce has been simmering away, take a spoon and make 6 to 8 divots to be saucey beds for your eggs. Crack and gently settle your eggs and cover with a lid. Let simmer until your eggs are poached to the level of doneness you like.
To Make the Garlic Tahini Sauce
- To make the garlic tahini sauce: In a bowl, combine your 1/2 cup tahini. Microplane or finely grate your two garlic cloves into the tahini and stir to combine. Add your 1 tbsp lemon juice and 1 tbsp red wine vinegar. Your mixture might start to seize a little but just add 1 to 2 tbsp of water to thin out the mixture and fix the texture of the sauce. Salt to taste.
Assemble the Dish
- Once your eggs have poached to your desired doneness, serve up 1 to 2 eggs along with some of the rich sauce in a bowl.
- Top with a healthy amount of garlic tahini sauce and serve with a 1 to 2 pieces of sourdough toast. Sprinkle with your parsley and mint.
Notes
- Roasted red peppers can be found in the isle with pickles and dressings at the grocery store.
- Tahini can be found either in the ethnic foods isle or even in the isle with the peanut butter sometimes in the grocery store.
- Harissa varies a lot in heat and flavor so I would taste it before adding to your recipe to your taste. Harissa can be found sometimes in the ethnic foods section at the grocery store but you can definitely find it at middle eastern store if you have one in your neighborhood.
