Shake up brunch time with shakshuka! Try harissa shakshuka or chorizo shakshuka!
Farmer’s sausage: Adds a flavor-packed, meaty bite. You can use ham to switch things up, or omit for vegetarian diners. Aleppo pepper: This Syrian spice has a complex flavor profile, with subtle smokiness and slightly sweet or tangy undertones. If your supermarket doesn’t have it, you can check specialty stores, particularly Middle Eastern grocers, or find it online. You can also substitute it for a pinch of cayenne and extra grind of black pepper Other ingredients: Onion, garlic clove, baby spinach, eggs, and pine nuts. Lemon dill pesto: Use fresh herbs (parsley and fresh dill), pine nuts, olive oil, lemon juice, garlic, sea salt, and water.
Cheese: After cracking in the eggs, sprinkle over some feta cheese, allowing it to bake into the shakshuka with the eggs. Baked feta is SO good – the texture goes from crumbly to creamy and the salty notes intensify. Zucchini: Add before the spinach, letting it char up in the fat from the farmer’s sausage. Bell peppers: Throw them in alongside the onion so they cook down to a soft but flavorful addition. Kale: Add some chopped kale leaves alongside the spinach, letting them wilt down. Other green veggies: Go ahead and add some of your favorite green vegetables to the mix, making sure to cook them until they’re soft. Brussels sprouts, swiss chard, leeks, artichoke hearts, and broccoli all taste great in this green shakshuka.
Enjoy it as a complete evening meal by serving it with smoky roast potatoes and a spring mix salad.
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
