Shakshuka (Egg in Hell – Fridge Clean-out Recipe)
Shakshuka (Egg in Hell – Fridge Clean-out Recipe)
Super Simple Shakshuka Recipe Using Leftover Vegetables from Your Fridge
Clear out your fridge with this easy and delicious Shakshuka! Simply toss in any leftover vegetables you have and let it simmer into a delightful dish. Perfect served with rice or crusty bread, this dish is a crowd-pleaser. It’s a hearty and flavorful meal that’s as beautiful as it is tasty!
Main Ingredients- Tomato sauce 195g
- Canned whole tomatoes 200g (crushed)
- Eggs 2 large
- Cubed cream cheese 5 pieces
- Baguette 5 slices (toasted or warmed)
- Bacon 110g (about 2-3 strips)
- Onion 1/2 medium
- Bell pepper 1 (use various colors for visual appeal)
- King oyster mushrooms 50g
- Garlic 7 cloves
- Olive oil 1 tbsp
Seasoning & Herbs- Milk 100ml
- Dried basil 1 tbsp (or fresh basil, chopped)
- Milk 100ml
- Dried basil 1 tbsp (or fresh basil, chopped)
Cooking Instructions
Step 1
Dice all the vegetables (onion, bell pepper, king oyster mushrooms) into approximately 1.5cm cubes. You can also chop the bacon into similar-sized pieces. Thinly slice the garlic cloves.
Step 2
Heat the olive oil in a skillet or a small pot over medium heat. Add the diced bacon and sliced garlic. Sauté for about 2-3 minutes until the bacon is lightly browned and the garlic is fragrant, infusing the oil with flavor.
Step 3
Once the bacon and garlic are cooked, add the diced onion, king oyster mushrooms, and bell pepper. Stir-fry over medium-high heat for about 1 minute until the vegetables are slightly tender but still retain some crispness.
Step 4
Pour in the canned whole tomatoes. Use a spoon to gently crush the tomatoes into the sauce as you stir, helping to create a smoother sauce base.
Step 5
Add the tomato sauce to the skillet. Stir well to combine it with the crushed tomatoes. Ensure all the tomato ingredients are nicely incorporated.
Step 6
Pour in the milk (100ml). The milk helps to mellow the acidity of the tomatoes and creates a creamier texture for the sauce.
Step 7
Stir in the dried basil (1 tbsp). Let the mixture simmer for about 1 minute, stirring occasionally, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed. A pinch of sugar can also balance the acidity.
Step 8
When the sauce is gently bubbling, use the back of a spoon to create two small wells in the sauce. Carefully crack one egg into each well. Distribute the cubed cream cheese pieces evenly over the sauce.
Step 9
Reduce the heat to low, cover the skillet with a lid, and let it cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. This gentle poaching allows the eggs to cook perfectly.
Step 10
Turn off the heat. Serve the Shakshuka hot, directly from the skillet or pot, with the toasted baguette slices on the side. Dip the bread into the rich sauce and enjoy!
