How to make the Best SHAKSHUKA/ Simple Recipe with Kids

Shakshuka is a one pot meal which originated in North Africa. It is commonly served as a breakfast but is also good served for dinner.

In this recipe, Kyler and I add garbanzo beans and feta and we heated up some naan bread, tearing it off and dipping it into the runny egg yolk and reduced sauce. I love this dish because it feels rustic and you can add many variable ingredients each time you make it.

If you haven't heard of Shakshuka yet, I predict you will pretty soon.

Here's how Kyler and I make this one. And as always, be inspired, get creative and include the kids!

glug of safflower oil (or whichever oil you choose)
1/2 of a large onion, medium chopped (we also added a spring onion from Kyler's school garden ;-))
2 pasilla peppers, medium chopped (gage the spice to your liking. Bell pepper for no heat, or go jalapeno or serrano for a little extra kick)
4 cloves of garlic, crushed
1 tsp of ground cumin
1 tsp of smoked paprika
15 oz. can garbanzo beans
28 oz. can of whole peeled plum tomatoes
salt & pepper to taste
4-5 oz. good feta cheese, broken apart into bite size chunks
wedge of lemon + zest
fistful of parsley, course chop (Cilantro would be an excellent alternative)
5 eggs
We do add crushed cumin seeds in at the end but that of course is optional.
We also heated up Naan bread and used it to dunk in to the Shakshuka or even folded up the Shakshuka into the bread which I imagine is something similar to a middle eastern street food taco?

I like using an iron skillet for this dish.

Heat up the oil in the skillet then add the onions and peppers and cook for about 5 minutes or until the onions become translucent and soft. Then add the crushed garlic.
Add the cumin and paprika and cook another two minutes. Strain the garbanzo beans and add tho the mixture. Cook for a few minutes.
If using whole tomatoes, crush them up in a bowl then add to the pan. Or you can simply use crushed tomatoes, but I think whole is more fun for Kyler's little chef hands. Add about 1/4 cup water as well. Let that cook down for about 15-20 minutes.
Now comes the fun part. Crack the eggs and distribute on the surface of the sauce. Cover and cook on medium low heat for about 5-8 minutes or until your eggs look done to your likeness.
just near the end, we sprinkle the feta so it melts into the sauce.
Once it's done, add your parsley or cilantro lemon zest a good squeeze of lemon juice and if using finish with crushed cumin seeds and salt and pepper


Both Kyler and myself loved eating this Shakshuka so much. We also loved saying it... Shakshuka!

Come on... say it with me...Shakshuka!

Be inspired, get creative and include the kids! #cooknwithkyler #cooknwithkyler #healthykids #cookingwithkids #cookingwithkids #cooking #cooking #recipe #recipe #primalkids #yummy #cookingwithkyler #cookingwithkyler #easyrecipes #shakshuka #eggs