Non-Traditional Shakshuka Using Leftovers

5 from 1 vote

Non-Traditional Shakshuka Using Leftovers

This non-traditional shakshuka can use whatever meat and vegetables you have on hand, making it one of the easiest, most delicious weeknight dinners to throw together. Bye, food waste!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dinner

Cuisine: African, Mediterranean, Middle Eastern

Keyword: one skillet dinner, shakshuka

Servings: people

Calories: 353kcal

Author: Kathryn

Ingredients

2 tablespoon olive oil
1 cup sausage, cooked
1 onion diced
1 cup chopped asparagus
½ cup mushrooms
3 cloves garlic minced
1-28 oz can diced tomatoes
1 teaspoon cumin
2 teaspoon chili powder
2 teaspoon paprika
salt and pepper to taste
5-6 eggs
4 Tsbp water

Instructions

In a skillet (regular or non-stick), heat up olive oil over medium heat. Sautee vegetables (assuming they're still raw) starting with your onions (cook until translucent), then add mushrooms and asparagus until tender. Add garlic. Add sausage and continue heating until sausage is hot. Add spices, tomatoes, and water, and bring sauce to a boil.
Make 5-6 wells (depending on how many eggs you want to use) and gently crack an egg into each well (you can pour the egg into a bowl if you're worried about the egg breaking). Immediately put the lid on the skillet and cook for about 8 minutes until the eggs set but will still be runny.
Serve immediately with some bread to soak up the juices.

Notes

You can reheat in the microwave the next day but the eggs won't be runny.Â It's definitely best eaten right away.Â

Nutrition