Shockingly simple shakshuka

Recipe made by: Miranda Kalish, Robbie Shorr

Finals week can be a hectic time. In addition to the studying, test taking, and paper writing, you’ve got to find time to pack for winter break and see your friends one last time before going home. And for those of us who live off campus, there’s one more pre-break task: figuring out which of your food you can keep in your unoccupied apartment over winter break. The end goal of this process is minimizing how much food (and in a sense, money), you’ll have to throw out. What made the most sense for me this semester was to have two eggs and three slices of cheese for my last dinner at school. However, Miranda, in her infinite resourcefulness, realized that she also had eggs she had to find a way to use, in addition to spinach, tomato sauce, and salsa which were going to go to waste… until she had the genius idea of making shakshuka. This spontaneous dish proved to be both a fun and filling way to finish out the semester.


  • Eggs (as many as you’d like, just make sure you have a big enough pan)
  • Tomato sauce
  • Any other sauces, if you’d like (we used some mild salsa)
  • Some veggies, if you’d like (we used diced cherry tomatoes, diced celery, freshly minced garlic cloves, and spinach)
  • Cheese (totally optional)


  1. Heat a pan with olive oil over medium heat.
  2. Add in the tomato sauce and other sauces, creating a layer that will be just lower than the height of the yolks.
  3. Add in any veggies that will take a while to sauté. (In our case, this was the cherry tomatoes, celery, and garlic).                                                                 img_1718
  4. Crack the eggs directly into the sauce, spacing them evenly in the pan. img_1719
  5. Let the mixture simmer until the yolks are just firm enough that they don’t run. I like to test for this by choosing one yolk to check on by poking throughout the cooking process. Yes, this ruins one of the perfect circles, but it’s worth is to ensure that the eggs are cooked right.                                                        img_1720
  6. Add any quick-cooking veggies (for us, this was the spinach).
  7. Add the cheese for just a bit, as it will continue to melt even when the shakshuka is taken off the heat.

Why this recipe is good for college students: All that’s essential for this dish is the eggs and tomato sauce, which are basic ingredients. That’s why this is able to come together so spontaneously. And the rest of the ingredients can just be what you find while poking around, which allows this dish to be as basic or as complex as you want. Shakshuka is also versatile in that if you want more food you can just add more eggs, which doesn’t increase the cooking time.

Why this recipe is good for those who keep Kosher: Eggs are of course a parve protein, which makes them the perfect way for someone who keeps kosher to have a meal which is both protein heavy and cheesy.

What I would do differently if I made this recipe again

  • If I were to make this dish again, I would add some paprika, and maybe even cumin, to the sauce. The garlic flavor was great, but the dish could’ve used a slight kick.
  • In general, so much can be done with this dish. I definitely plan on experimenting with some more add-in combinations.

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