Recipe by Shreya Subramanian

We’re sending love to everyone right now affected by coronavirus in all different ways. If you’re looking for a delicious recipe to experiment with, shakshuka is perfect! Not only is it incredibly delicious, but it’s a great way to use pantry staples right now. Also, essentially all you need to make shakshuka is veggies in some form (canned, fresh, or frozen) and eggs. So grab a pan and make some hot shakshuka to enjoy 🙂


  • medium onion 1
  • garlic
  • oil of choice
  • canned crush tomatoes 1 can
  • additional veggies of choice (i.e. bell peppers, spinach, kale, potatoes, eggplant)
  • salt
  • spices of choice (i.e. cumin, paprika, red chili powder)
  • eggs 2
  • garnish of choice (i.e. cilantro, parsley, green onions)
  • cheese of choice (optional) (i.e. feta, goat cheese)
  • Directions


    Sauté 1 medium diced onion in olive oil, until translucent, and then add garlic too (you can add diced bell pepper too!)


    Add ~3/4 cup of canned crushed tomatoes (like half a can) (you can add in canned tomato paste along with crushed tomatoes if you don’t have enough crushed tomatoes like me lol)


    Bring to a simmer and cook for ~10 min, also add salt/cumin/red chili powder/any other spices


    Add ANY other veggies of choice, if you want!


    Use a big spoon to make 2 egg-sized wells in the sauce and crack 1 egg into each of the 2 spots


    Cover the pan with a lid and cook for 4-5 minutes on medium ish heat, or until the eggs cook to your liking (also just keep a close eye on them, I was really surprised how quickly the eggs cook)


    Garnish with anything you like! (i.e. cilantro, parsley)


    Top with feta cheese/goat cheese if you like