Odd & Ends Shakshuka

This recipe is something I like to call Odds and Ends Shakshuka. Traditionally, shakshuka is a North African dish of tomatoes, onions, and peppers simmered with warm spices before eggs are cracked on top and baked — a simple, deeply satisfying meal any time of day. My version leans more on what’s in the fridge than what’s in the recipe. When I open the door and see all the little bits and bobs left from the week — a few roasted vegetables here, a spoonful of beans there, maybe some wilted greens in the bottom of drawer — they all find a home in the skillet. Once it’s hot and bubbling, I crack in a few eggs and slide it into the oven. It’s a resourceful, comforting, full-of-flavor dish that makes the most of what you have.

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Serves 4-5

Ingredients

2 cups leftover marinara, cooked beans, hearty soup or anything else you find in your fridge that’s creamy or saucy

Up to 1 cup of cooked meat such as ground beef or picked chicken, greens or vegetables 

4-5 eggs

Salt and pepper

Grated parmesan cheese or other cheese of your choice

Herbs to finish if you have some lurking in your fridge

Directions

Preheat your oven to 250 F. In a 12 inch cast iron skillet stir together 2 cups of your leftover sauce, soup or beans with the meat or vegetables and heat on the stove until warmed through and bubbling. Make four small divots in the sauce and crack each egg over top. Season the eggs with salt and pepper. Bake on the middle rack of your oven for about 12 minutes to achieve set whites and runny yolks. Cook longer if you prefer your eggs more done. 

Remove from the oven and sprinkle the cheese and herbs over top. Serve warm with a nice piece of thick crusty toast.