The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.Â
Shakshuka is a dish originating from the Middle East and Northern Africa, and is very popular in Israel. It’s a big pan of tomatoes, peppers, onions, and eggs — what’s not to like? Shukshuka is very similar to the Italian dish, eggs in purgatory.Â
My recipe is based on Jamie Oliver’s version in Ultimate Veg. Feel free to switch out regular potatoes for sweet potatoes, or even yams. The measurements for the spices are approximate — I rarely measure spices; the more the merrier.
This dish can be for breakfast, lunch, or dinner, and can be left in the fridge for about five days. Plus, it’s a one-pan dish, so really, what’s not to like?
Ingredients:
- Olive oil
- 1 yellow onion, chopped
- 3 cloves of garlic, crushed
- 2 large yellow potatoes, diced
- 3 bell peppers
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp dried parsley (even better if you have fresh, then add extra!)
- 1 15 oz. can diced tomatoes
- 4-5 eggs
- Salt and pepper to taste
Method:
- Heat a large pan with a tbsp or 2 of olive oil (I never measure my olive oil) on medium heat. Add in the onion and garlic. Cook until the onion starts to become soft.Â
- Toss in the potatoes and bell peppers. Cover and cook for about 10 minutes. Add in spices and tomatoes. Cover and cook for another 10 minutes, or until potatoes are easy to pierce with a fork.
- Make a small well in the tomato mixture for each egg. Crack the eggs gently into each well, trying not to break the yolk. Do not mix. Cook the eggs to your liking. (I enjoy them still semi-runny.)
- Sprinkle with pepper and a hefty amount of salt. I also like to add more parsley on top to make it look pretty. Toast some bread for serving.
Image: Carissa Wiens/UFV Cascade
