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!
Course: Breakfast, Dinner
Cuisine: African, Mediterranean, Middle Eastern
Keyword: one skillet dinner, shakshuka
1-28ozcan diced tomatoes
salt and pepperto taste
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.
You can reheat in the microwave the next day but the eggs won't be runny. It's definitely best eaten right away.