Lazy Sunday Leftover Veggie Shakshuka

I don’t know about you, but I always have a ton of cooked veg leftovers in my fridge come to the end of the week, and what better to do with them than make the super speedy and dreamy North African egg and tomato? Dish Shakshuka.

I had loads of grilled veg left from my roast duck, so I chopped up all the veggies and turned them into this beautiful Sunday Shakshuka.  Yay to no food waste!  You don’t necessarily need leftovers to make Shakshuka, sauté some fresh veg like onions and peppers, and you’re good to go, but it’s so versatile you can add what you need using up.

I also added fresh baby leaf spinach and some chopped soft fried brown onions, which I make in batches and freeze for convenience.  Then I made a quick sauce with tinned San Marzano tomatoes, harissa paste gifted to me from @bartingredients, chopped jarred roasted red peppers from @thegreek_kitchen, tomato paste and cumin powder.  

I used St Eew’s Super Eggs @steweeggs, which I kindly gifted, cooked on the stovetop with the lid on. The sauce is added to the veg. Then little wells are made in the pan before adding the eggs. Once the egg whites turned opaque, I swirled through a little greek yoghurt and a sprinkle of za’atar before serving with crusty bread to soak up all the deliciousness.

I love that you can eat Shakshuka any time of the day and be totally satisfied, such a simple, one-pan meal that always comes in handy.

Lazy Sunday Leftover Veggie Shakshuka

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 4 Large Eggs
• 3-4 handfuls of leftover veggies chopped up
• Olive oil
• 300g Roasted red peppers from a jar chopped up
• 1 tsp Harissa paste
• 2 tsp Tomato paste
• 6 Garlic cloves crushed
• 1 tsp Cumin powder crushed
• 2 tins Chopped tomatoes
• Salt
• Pepper
• 2 tbsp Greek yoghurt
• 1 tsp Za’atar spice

Instructions

1. In a pan over medium heat with a little olive oil, fry the leftover chopped vegetables and remove them onto a plate.
2. Wipe the pan clean with kitchen paper so you can use it again, add a little oil back into the pan, add the red peppers, harissa paste, tomato paste, garlic and cumin
3. Sauté for a couple of minutes until the spices all cook off, then add the tinned tomatoes, bring to a boil then reduce the heat to a simmer and continue to cook for about 10 minutes until the sauce is slightly thickened
4. Add the mixed vegetables back into the pan and cook for a few minutes, then make four indentations in the sauce.
5. Crack an egg into each, then cover the skillet and cook until the egg whites are just set but yolks are still runny.
6. Turn off the heat, dot with yoghurt and then swirl the yoghurt through the sauce, sprinkle with za’atar. 
7. Add more salt, pepper and chilli flakes to taste
8. Serve immediately 

Did You Make This Recipe?

Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.