If you’re not familiar with Shakshuka don’t worry, it’s a Middle Eastern dish that I’m totally addicted to.Reason being, it’s easy, delicious, and loaded with all my favorite spices. This is one of those dishes that is so fragrant your entire house will smell heavenly for days. There are tons of different ways to prepare Shakshuka (Moroccans make it differently than Israelis) but after trying so many different versions this one is basically all my favorite parts combined. On a totally random site-note, if you’re ever in NYC and want to try one of the best [green] Shakshukas, have a meal at Jack’s Wife Freda.
Shakshuka (to me) is one of those dishes that tastes better as time goes on. The spices seep into the vegetables a bit more, making each bite extra flavorful. Typically a batch is good for up to 4 large servings, so Paul and I will each have a plate and then have it for lunch or dinner the following day. I highly suggest you try it the second day, as it will also help you fine tune your spice usage (you might want it spicier, more cumin, etc.).
For anyone who isn’t into tomatoes from the can, you can peel and cook fresh ones if you prefer. I’m just lazy and like to keep most of my cooking pretty easy & simple.