What this post should really be titled is, “The Lazy Girl’s Guide to Shakshuka”.
There are plenty of shakshuka recipes online, the vast majority of which are more authentic and styled and photographed better. But I’m not sure they could beat this one in terms of ease.
I didn’t set out to take the easy route: I was planning to make a real authentic shakshuka until I realized I didn’t have the various hot chilies (i.e. the most important ingredients) to spice up the tomato sauce. I suppose it was serendipity that the prior day I heard Randy Clemens (author of the Sriracha Cookbook) on the Splendid Table, talking about how Sriracha works well in just about any cuisine.
And Randy was right. I used Sriracha in place of the red chilies and it worked out great. Which means as long as you’ve got some eggs, garlic, canned tomatoes and a bottle of Sriracha you can whip up your favorite Israeli breakfast anytime.
Easy Shakshuka for Two
Yield: 2 servings
2 TB olive oil
2 cloves garlic
1-1/2 cups canned, diced tomatoes in their juice
1 TB Sriracha
1/2 cup canned, diced tomatoes, drained and blended
Salt and pepper
Heat the oil in large skillet over medium-high heat and lightly fry the garlic.
Add the diced tomatoes and Sriracha and cook for 8-12 minutes, until the tomatoes start to break down. Add the blended tomato mixture and stir.
Break the eggs, placing them around the skillet atop the tomato sauce.
Turn heat to low and partially cover pan to prevent splatter. Cook until the eggs white are set, about 5-7 minutes. Serve with your favorite pita or bread to mop up the spicy tomato goodness.