A pinch of cumin, some fresh eggs, and a bit of crumbled cheese is all you need to turn last night’s Italian meal into this morning’s leftover tomato sauce shakshuka. That, and a big cup of coffee…
As it turns out, leftover tomato sauce makes an excellent base for shakshuka, a Mediterranean baked eggs dish that can be found from Tunisia, to Sicily, all the way over to Israel. Essentially, the eggs simply poach themselves in the slightly spicy tomato sauce, making the perfect hot, yolky–and even a little cheesy–dish for you to dunk that crunchy toast into.
I came home from Paris almost two months ago, and I have no idea where those two months even went. There has been so much to do, so many people to see, and one exciting announcement to handle that I shall share soon. When I’m low on time and energy, I’m usually extra hungry, so I’ll snag any opportunity to make a big meal with just a little effort. This is the perfect example.
Leftover Tomato Sauce Shakshuka
- About 1 cup leftover tomato sauce
- 2 eggs
- 1/4 cup crumbled feta or goat cheese
- 1/2 teaspoon cumin
- Black pepper
- Fresh parsley, chopped
- Crushed red pepper
- Toast, for serving
- Preheat the oven to 350 degrees
- Reheat the tomato sauce from last night, microwaving is probably the easiest way. Pour into a small oven-safe dish.
- Add the pinch of cumin, mix well. Gently crack the eggs over the top of the tomato sauce. Top with some cracked black pepper, and bake until the egg whites are set, about 15 minutes. Don't overcook too much, because the yolks should be runny for dipping.
- Remove from the oven, top with crumbled cheese, crushed red pepper, and fresh parsely. Serve hot with toast. Enjoy!
- If you have leftover rice, potatoes or cooked vegetables, beans, etc., this is a great time to mix them into the tomato sauce. I added a bit of leftover broccoli rabe that I had in my fridge.
- If you don't have cheese, you can add a dollop of Greek yogurt as well.