The ‘Next Day’ Shakshuka

The Next Day Shakshuka-2

The ‘Next Day’ Shakshuka

Shakshuka is a North African dish of eggs cooked in a tomatoey sauce. While it’s commonly served for breakfast, it also make a fab meat-free dinner.

It’s also a brilliant way to turn leftover cooked legumes or veg into a brand new meal. Which is where the ‘next day’ part comes in.

Don’t feel like you need to have leftovers to make a delicious shakshuka. Just cook some fresh veg (onion and capsicum / bell peppers are a good place to start) and you’re good to go!

Harissa is a Moroccan / Tunisian chilli paste that’s packed with heat and flavour. I generally use a commercial one that comes in a tube. But I also make my own from time to time. If you don’t have harissa, either leave it out or checkout the variations below for alternatives.

enough for: 2
takes: 15 minutes

400g (14oz) cooked veg or legumes
1/2 jar tomato passata (puree) (1.5 cups)
1 tablespoon Harissa (optional) or see below for alternatives
4 eggs
handful labneh, feta, soft cheese or roast nuts (optional)
small bunch coriander (cilantro) or other herbs (optional)

1. Heat a little olive oil on a medium heat in a large fry pan. Add cooked veg and saute until warmed through.

2. Add tomato passata and harissa (if using). Bring to a simmer. Taste and season with salt and more harissa if you prefer it hotter.

3. Use a spoon to make 4 little nests or holes. Break an egg into each hole in the sauce. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny. OR the eggs are cooked how you like them best.

4. Divide shakshuka between two bowls. Serve with cheese / nuts (if using) and herbs (if using) scattered over.

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WINE MATCH: A nice cup of tea or a dry white wine.

Variations & Substitutions

types of veg – any cooked veg or legumes can be used. I’ve used my beautiful boiled broccoli in the photo above. Roast veg are especially great think roast cauliflower or root veg. Cooked leafy greens are also fab. If you have any grilled veg like zucchini, eggplant or capsicum (bell peppers), you’ll really be on a winner!

no harissa – harissa is a Tunisian chilli paste that is lovely and hot. Feel free to use other chilli paste, your favourite hot sauce or some fresh or dried chilli peppers. Or just leave it out for a milder vibe.

tomato passata alternatives – a can of tomatoes or small jar of your fave tomato pasta sauce will work. Or for a different vibe use stock. I’ve also used pesto to make a green shakshuka like this one over here.

different herbs – any leafy herb like parsley, basil, oregano or mint will work.

extra spice! – add 1-2 teaspoons smoked paprika, ground cumin, ground coriander or baharat with the tomato.

vegan – replace eggs with cooked legumes (I love it with chickpeas), crumbled tofu or tempeh or extra veg. Use nuts instead of the cheese.

more substantial (carb lovers) – serve with pita, other flat bread or warm tortillas.

more substantial (low carb) – use extra low carb veg or serve with nuts and cheese

Low FODMAP – use low fodmap veg / nuts.

family-friendly – serve the harissa or hot sauce at the table for everyone to add their own heat. Or not. And see the carb-lovers option.

carnivore – include some bacon, chorizo or other sausages with the cooked veg.

Waste Avoidance Strategy

cooked veg or legumes – freeze them.

tomato passata / Harissa / nuts – keep it in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

handful labneh, feta, soft cheese – if unopened it usually has a shelf life of a few weeks in the fridge. If it is opened, will only keep for a few days so use for another meal or freeze.

coriander (cilantro) or other herbs – best to use for another meal. Can be frozen but will wilt when defrosted.

Prepare Ahead

Yes! Just cook as per the recipe but keep the cheese / nuts / herbs separate. Leftovers will keep in the fridge for up to 1 week or can be frozen. To serve, warm in a pan with a little oil and top with the cheese / nuts / herbs.

The Next Day Shakshuka

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