Shake the fridge Shakshuka using up leftovers
4 min read
Shake the fridge means leftover! This is the best ever way to feed a crowd and use up all the leftovers.
A delicious dish, “shake the fridge Shashuka” means it is great for family gatherings like Christmas or birthdays when people stay over and all need breakfast or lunch.
What is shakshuka?
You may have had it at a cafe at some time, but if you haven’t it is known as a dish of North African and Middle Eastern descent. It’s a meal of eggs poached in a simmered spicy tomato sauce.
It’s the perfect vehicle for leftovers!
I mean you can literally add anything leftover that you want!
The recipe is also very fluid, you can’t go wrong. Add or subtract… cheese, vegetables or meat, add spices or take them out. Add garlic if you want, as long as you add tomato sauce and eggs then it will be perfect.
The best thing about this breakfast or brunch dish is you can make it in just one pot. Breakfast can create a lot of dishes, this recipe creates a holiday!
Don’t skip the spices they make this the BEST
One of the characteristics of Shakshuka is its spices. Most of the spices used in this will most likely already be in your cupboard.
- cumin
- smoked paprika
- ground coriander
- salt + pepper
- and chilli powder if you like
You will need tomato passata or chopped tomatoes, fresh eggs and those leftovers to make it all happen!
- I’ve started with eggs, onions, capsicum, spices, parsley and left over vegetables and ham or turkey
- Then, saute off the capsicum, and onion in some oil until soft
- Add the spices, heating through until fragrant.
- Next up add the tomato and simmer for a few minutes so the spices cook out and incorporate. Add a little salt and pepper and a sprinkle of sugar to cut acidity (optional)to taste.
To finish and cook the Shakshuka
- Add the leftover vegetables or meat and make a little nest for each egg. You can add up to 6 eggs in a large (30 cm / 12 inch) fry pan
- Add the eggs and turn the heat down
- After the tomato starts to simmer gently, put the lid on so that the eggs cook from the bottom and the top. If adding feta or other cheeses do this before putting the lid on
- When you see the egg whites starting to set and the eggs are cooked to your liking remove the lid and serve
What can I serve Shakshuka with?
Depending on the leftovers or how you shook the fridge, you can serve your shakshuka with some of these things
- Bread|sourdough|flatbread|toast
- Leftover rice
- Buttered couscous
- mash potato
- Salad
- sprinkled with dukkah
- leftover dressings or olive oil
- chilli sauce
- sour cream
- cheese- grated, crumbled
Try these other delicious breakfasts too!
Breakfast sandwiches- to make life easy
Breakfast lasagne- for a crowd
Beautiful breakfast bagels
Shake the fridge Shakshuka use up leftovers!
This is the perfect dish to use up leftovers. Shakshuka is a delicious spicy sauce with eggs and anything you have shaken from the fridge!
Ingredients
- 700 ml tomato passata or chopped tomatoes 3 cups
- 150 gm red capsicum, chopped 1 medium
- 150 gm onion, chopped 1 medium
- 60 ml olive oil 3 tablespoons
- 1 teaspoon ground smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 6 each large eggs
- 150 gm Danish feta, or other cheese 1 cup
- 200 gm Pumpkin roasted, or other vegetables 1 cup
- 200 gm leg ham| turkey|salami leftovers
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chilli optional
- 1 tablespoon parsley or coriander chopped
Instructions
-
This recipe works best in a big non stick frypan. A 28-30 cm would be perfect
-
Heat the pan and add olive oil. Once heated add the onions and capsicum and saute until softened. Add the spices and stir until fragrant. Add the tomatoes. If using a can of tomatoes (400 ml) add them then fill the can with water and add that too. If using a bottle of passata (720ml) use the whole jar.
-
Simmer gently. Season with salt and pepper and add chilli if you want. You can also add a spoon of sugar to cut acidity if you like. Taste for seasoning. Add the leftover vegetables and or meat to the sauce leaving space for the eggs at intervals. Let the sauce simmer gently for about 10 minutes until reduced a little and the leftovers heated through
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Break the eggs one at a time into a cup and pour each into a small indent in the sauce, Turn to low. Sprinkle with cheese and parsley and put the lid on
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Simmer very gently for about 5 minutes or just until the white of the eggs are set.
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Serve the Shakshuka in the pan at the table if you like! This is great served with bread or toast and even salad.
Notes
I like using Mutti its sweet and a beautiful red colour. If you want a sweeter tomato base add a teaspoon of sugar. Sometimes tomatoes are a bit acidic
You can use any vegetables like beans or peas.
Add leftover ham, salami or turkey
Any pureed tomato will be ok. If you only have chopped tomatoes they will be fine. If you have whole tomatoes squash them between your fingers to crush
