Shakshouka: A great use of excess tomatoes

I often buy tomatoes in bags, yet they only really get used for burger or sandwich fillings… the rest will sit on the counter waiting to expire. Not long ago I had some tomatoes that were on their way to getting thrown into the compost… but still edible. Then I remembered a recipe I had been wanting to try for a while…


  • 1 tbsp oil
  • 1 small onion, diced
  • 400g worth of tomatoes… or just grab a can of crushed/diced
  • a couple of garlic cloves, crushed
  • 1 tbsp tomato puree
  • ½ tsp paprika
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • 2 eggs
  • (vegetables of your choice)

The tomatoes that had now gotten soft were thrown into the blender and whizzed until it was a sauce. Heat the oil over medium-high heat in your pan of choice (I used a wok), throw in the onions and saute until they soften (about 5 minutes). Then add the garlic and your veggies of choice. Traditionally, this dish uses a red capsicum… but not having any available (my son loathes them) and wanting more greens in my diet, I added some shredded cabbage. Cook for another 5-7 minutes until they also soften. The stir in the tomatoes and puree, together with the spices and simmer for another 5-7 minutes until the mix begins to reduce. Season with salt and pepper, then crack the eggs over the tomato mix. Cover and cook for 10 minutes. When ready, the egg whites will be firm, the yolks slightly runny and the sauce has slightly reduced. If you have some parsley, garnish with it before serving (I had none).

Delicious! And enough for two to enjoy. 🙂


3 thoughts on “Shakshouka: A great use of excess tomatoes

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