Shakshuka not just for Eggs

It’s every bit as delicious without the eggs, stashed in the freezer for a quick meal with nothing more than a piece of toast or a sprinkling of feta, or as a base for some leftover grilled chicken. If you’re a gardener with bumper crops of peppers and tomatoes, you’ll want to put up some extra quarts; it’s an easy recipe to double or even quadruple. If you use red, orange, or yellow bell peppers, the final dish will have a sweeter, less pungent flavor than if you use green, so use your favorite or what you have on hand. It’s also fine to use chicken stock rather than vegetable broth.

 

3 T. olive oil

1 medium white or yellow onion, diced

4 cloves garlic, minced

1 T. pimenton de la Vera or smoked paprika

2 tsp. ground turmeric

1/2 tsp. dried thyme

1/4 tsp. cayenne pepper, or to taste

2 medium bell peppers, seeded and diced

1 (15-ounce) can whole or diced tomatoes, or 2 medium fresh tomatoes, peeled and diced

1 1/2 C. vegetable broth

1/2 to 1 tsp. salt

 

In a large saucepan set over medium-high heat, warm the oil. Add the onion and stir, cooking until it is translucent and golden, about 6 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute, until golden. Stir in the pimenton, turmeric, thyme, cayenne, and bell peppers. Cook for 10 to 15 minutes, stirring occasionally, until the peppers have softened. Add the tomatoes with their juice and the broth, stirring to blend. Simmer, uncovered, for 40 to 55 minutes, until the mixture has reduced to a thick sauce. Season to taste with salt. Shakshuka will keep in the fridge for up to 5 days or in the freezer for up to 6 months.