Occupy the Grocery Store: Shakshouka to Beat the Post-Holiday Blahs

5 Jan

The good news is that the world did not, in fact, end; the bad news is that the carte blanche for holiday carbs HAS.  As of 2 January, calories count again (1 Jan was a Sunday… nobody starts resolving anything on a Sunday, am I right?) and we’re obligated to stop eating like there will be no tomorrow. Sadness prevails.

While I was celebrating the New Year, I ran into a dear old friend of mine and his fiancee who told me about shakshouka, which apparently is all the rage on the Tel Aviv late night scene (I heard the Philly P branch closed there, too).  Now it bears telling that I often eat (and, sadly, get dressed) by combining all of my favorite things and hoping for the best (I know y’all know the outfits I’m talking about)– shakshouka is pretty much the best iteration of this lifestyle.  Crushed tomatoes, onions, garlic, chick peas, cilantro, poached eggs and feta– what could be better?

I made this yesterday and can now say with certainty that shakshouka will blow your hair back and get you on track for whatever resolutions you made. Plus, it can feed 3-4 for around $10– I may have to start believing in New Year’s Miracles, too!

I followed this recipe, but doubled the onion and about tripled the cumin– mine was spicy and delish, but if you want a tempered version, click on the link and follow theirs. I won’t mind. (Full disclosure: I am running late for yoga so I can just copying/pasting– consider that link an APA citation!)


  • 2 tbsp. olive oil 
  • 1 medium onion, chopped 
  • 2 garlic cloves, minced 
  • 1 jalapeno,  finely chopped 
  • 1 15-ounce can of chickpeas, drained and rinsed 
  • 2 tsp paprika 
  • 1.5 tsp ground cumin 
  • 1 15-ounce can FIREROASTED crushed tomatoes, juices and all (this will make or break your sauce– spend the extra 30 cents for fireroasted!)
  • 1/2 cup crumbled feta 
  • 4 large eggs 
  • 2 tablespoons chopped cilantro

1. Preheat oven to 425 degrees. On the stovetop, heat oil in an oven-safe skillet over medium-high heat and add onion, garlic and jalapenos. Saute, stirring often, until tender and fragrant, about 8 minutes.
2. Add the chickpeas, paprika and cumin and cook for 2 more minutes. Add crushed tomatoes and their juices and bring mixture to a boil, then reduce heat to medium-low and simmer for about 15 minutes, until sauce thickens a bit. 
3. Sprinkle feta over the mixture and crack eggs one at a time on top. Transfer the skillet to the preheated oven and bake until whites are just set but yolks are still runny, about 7 minutes. Top with herbs and serve. 
The action shot… one day I’ll get better at pictures.

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