Hands down, this Zesty Caprese Shakshuka is one of my favorite dishes. It’s warm and comforting but not too heavy or fatty like many other go-to comfort foods. It’s packed with veggies and spices and is a wonderful fusion of cultures and cuisines. Italian meets Middle Eastern? Heck yes!
If you’re celebrating Hanukkah this week then add this to your rotation. For one thing, unlike many holiday dishes, this only takes 40 minutes to make. For another, between the latkes, kugel, and matzo balls, this will help you fit in some freshness and fiber.
What 's Shakshuka?
If you’re wondering what shakshuka (shock-shoo-kah) is, you’ve come to the right paragraph! The basic overview of this dish is that it’s a vegetarian stew-like dish founded in northern Africa and the Middle East ages ago. The base ingredients are tomato, onion, and peppers, and often this dish is topped with poached eggs raw on top of the stew and then baked to perfection. There are many variations of this dish, all with varying spices and vegetables. If you’re interested in another type of shakshuka that also happens to be a fusion recipe, check out my Green Tomato Shakshuka here.
Ingredients
- Olive oil
- Onion
- Jalapeño
- Bell pepper
- Eggplant
- Garlic
- Spices
- Italian seasoning
- Diced tomatoes
- Vinegar
- Mozzarella cheese
- Basil leaves
. Like always, I recommend extra virgin olive oil, preferably stored in a dark glass bottle out of direct light and heat. This is not only better quality but also will help keep it from spoiling.
. If you want a softer flavor, go for yellow onion instead of white. Or use one of each!
. If you aren’t one to handle spice well, feel free to skip the cayenne and jalapeño seeds. You can also replace the jalapeño with a regular green bell pepper for more fiber and no spice.
. Eggplant skin seems to really bother some folks. If that’s you, peel it before chopping it.
How to Make This Shakshuka
First, I recommend prepping at least some of your vegetables. The onion goes in first, but you could prep your other veggies and add them all the a large bowl so when the time comes you can just toss them in. Up to you. Either way, when you’re ready to start cooking, heat your oil in a large saucepan. Once it’s heated, add the chopped onions and let them cook and soften on medium heat about 2-3 minutes.
Crack open that can of diced tomatoes and pour that plus the vinegar into the pan. Stir and let it heat through. Taste to make sure you’re seasoning is how you’d like it, then lay down your mozzarella cheese and basil strips and let it melt. You can do this either covered on the stove or broiling on low in the oven. Mozzarella has a high melt temperature so you’re just looking to heat and soften it some.
Next, mix in the other chopped veggies and cook another 5 minutes on medium heat until they’ve started to soften just a little. Lower the heat to medium-low and stir in the garlic and spices. Stir these in for a minute or two, making sure they’re not burning or sticking too badly to the bottom of the pan.
What to Pair this With
This dish is delicious, but it’s not complete without something to sop up the sauce with. I prefer to pair this with matzo brei (current fav here) but you can also use bread or toast. If you’re making this for dinner, why not continue the fusion lifestyle with garlic bread?! And if you want to make shakshuka for breakfast, simply swap the cheese out for poached egg and pair it with hashbrowns.
Zesty Caprese Shakshuka
Equipment
- Large saucepan, cast iron preferred
Ingredients
- 3 tbsp olive oil
- 2 white onions, chopped
- 1 jalapeño, chopped
- 1 red or green bell pepper, chopped
- 1/2 eggplant, chopped
- 2 cloves garlic, minced or shredded
- 2 tsp salt
- 1 tsp cumin
- 3 tsp paprika
- 1/4 tsp cayenne
- 2 tsp Italian seasoning
- 28 oz canned diced tomatoes in Italian herbs, with liquid
- 1 tbsp white distilled vinegar
- 4-8 slices mozzarella rounds, can sub in shredded
- 1/2 cup basil leaves, sliced thinly into strips
Optional Ingredient
- 2 tbsp pesto sauce, mixed into the sauce
Instructions
- Heat olive oil in large cast iron on medium. Once heated, add onions and sauté 2-3 minutes.
- Mix in jalapeño, pepper, and eggplant and cook another 5 minutes, stirring occasionally.
- Lower the heat a little, add the garlic and dry spices and seasonings, and cook another 2-3 minutes, stirring until thoroughly mixed with the vegetables.
- Pour in the canned tomatoes and vinegar and continue to cook until heated through.
- Lastly, lay down mozzarella rounds and basil strips and either melt covered on the stove or broil on low a few minutes, just until the cheese has softened and warmed.
Notes
- Make sure to let the oil heat before adding your onions, otherwise the vegetable will simply soak up the oil instead of cooking in it.
- If you prefer more tradition and dairy free shakshuka, swap the cheese rounds out for poached eggs on top.
- If you don't like too much spice, either forgo the jalapeño all together or at least remove the seeds before adding it the the dish. The seeds are much spicier than the flesh.