I’m moving….again. Only for like the bizillionth time this year. Ok granted I chose this nomadic lifestyle and I am extremely fortunate to be able to live like this, it’s truly been amazing. I’ve gotten to see a lot of the Rockies in the last few months. The brightest blue turquoise lakes, stunning mountains and animals I never even knew existed. I was lucky to have a pretty great tour guide.
The trade off to living nomadically is the lack of a proper kitchen. I mean we have had a kitchenette kind of kitchen, but I’m getting serious oven withdrawal symptoms now so it’s time to settle down for a bit. We’re going to have a proper adult kitchen, that’s going to be all mine! It’s even got a dishwasher!! And as I left all of my kitchen gadgets in England and they wouldn’t work in Canada anyway, I’m currently on amazon looking at all the gadgets I definitely, maybe need for my new kitchen. An ice-cream maker is a kitchen necessity right.
I’m cooking this easy shaksuka tonight as we have a lot of eggs that need to be used up and that jar of tomato sauce that is a kitchen necessity but I always forget to actually use. The lazy addition of tomato sauce instead of spending an extra 5 mins making your own tomato sauce makes this a slightly bastardized version of shaksuka. But if you’re that person who reaches for a jar of sauce and pasta for dinner (no shame in that), well this ones for you. The main benefit of using a ready made tomato sauce is that you don’t need to cook onions and it’s already perfect sauce consistency. Just chop up some peppers, add some spices, the tomato sauce, crack some eggs in and that’s it. Hope you gobble this down as quickly as we did. Enjoy!
Easy Shaksuka
Serves: 4
dairy free, gluten free
500g basic tomato sauce
4 eggs
1 pepper
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
salt and pepper
handful of parsley
70g feta
Chop the pepper into chunks. Heat olive oil in a large lidded saucepan on a medium heat. Add the pepper and cook for 5mins until soft. Add the spices and cook for 1min. Add in the tomato sauce and salt and pepper. Make small wells in the sauce and crack each egg in. Cover with the lid and cook for about 5 more mins until the egg whites are set and the yolks are still runny.
Crumble over the feta and parsley over the top.
