Fresh Tomatoes Shakshuka

November 29, 2019

I don’t know if Fresh Tomatoes Shakshuka is a thing for a long time, but this is new to me.

I’ve been eating Shakshuka for quite some time now and I love that it is very easy to prepare. Not only it is delicious, but it is healthy, too. Whenever I make Shakshuka, I only use canned whole peeled tomatoes or canned diced fire-roasted tomatoes. Using whole peeled canned tomatoes gives me the texture I want. On the other hand, using diced fire-roasted tomatoes gives me the smokiness I look for in Shakshuka.

I love tomatoes a lot and I always have them on hand. I was craving for Shakshuka and I thought of using fresh tomatoes for a change. For me, it is way better than using canned ones especially if you are after the texture. I used smoked paprika to get that smoky flavor and added harissa to spice up my dish.

This came out smoky, hearty, delicious, not too spicy – a perfect comfort food if you want to eat healthier. This can be served with feta cheese on top with parsley and can be polished off with flatbread of crusty bread. This recipe is so simple and has only a few ingredients. However, you can add more ingredients like baby spinach (for more green color – it would be more appealing) or add mushrooms. Whatever you fancy, really.

I am taking this with me to this week’s Fiesta Friday #304. I think I’ve been gone for a long time, but life gets crazy, you know. Okay, no more excuses, Jhuls. Thanks to our host, Angie, and to this week’s solo co-host, Laurena @ Life Diet Health.

I hope you can try the recipe and let me know. I’ve shared a video on my YouTube channel. Please don’t forget to like, share, and subscribe. See you there! 😉

Want another version of Shakshuka? Why not try this Roasted Eggplant Shakshuka? It is absolutely delish, too. 🙂

Print

Fresh Tomatoes Shakshuka

For chunkier tomatoes, skip the canned one and use fresh tomatoes instead.
Servings 3
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 2 tbsb olive oil
  • 1 large onion chopped
  • 1 large bellpepper chopped
  • ½ tbsp harissa
  • 1 tbsp smoked paprika
  • 1 tsp cumin optional
  • 1 kg tomatoes cut into chunks
  • 3-4 eggs
  • Salt & pepper to taste
  • Feta cheese to serve
  • Fresh parsley to serve
  • Bread to serve

Instructions

  1. In a skillet over medium-high heat, add olive oil. When the olive oil is hot, add onions; cook until translucent. Add bellpepper; cook until soft.
  2. Add harissa and smoked paprika. You can also add cumin if you like.

  3. Next, add fresh tomatoes. Put the lid on, but keep checking once in a while. Cook until soft. You may leave some chunks of tomatoes if you want. Season with salt & pepper.

  4. When you are satisfied with the texture of your tomatoes, create about 3-4 holes for the eggs. Break eggs into each hole; lower the heat down and put back the lid. Cook until eggs are set or until your desired doneness. Season the eggs with salt & pepper. Turn off the heat.

  5. Garnish with feta cheese and fresh parsley. Serve with bread of your choice. I love to serve this with a piece of crusty bread or flatbread – yum!

Thanks a bunch for spending your precious time with me!

I am also sharing this at

Happiness is Homemade | What’s for Dinner? Sunday link up #129 | Mix it up Monday | Melt in your Mouth Monday | Full Plate Thursday,461 | COOKBLOGSHARE #50 |

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