• Janelle Schneider

Quarantine Cooking: Shakshuka

When I'm at school, cooking is one of my favorite escapes. I love taking the time to create and enjoy delicious yet simple meals amidst the chaos of life. Now that I'm home, I am privy to my favorite food of all: my mother's. However, after a couple of weeks of happily consuming my favorite dishes, I started to miss cooking. In part because cooking is a way to control one aspect of my life while so many others currently feel beyond my control. And in part, because it is simply fun to create. So, tired of our eggs on toast for breakfast, my mother and I decided to make shakshuka. Eggs are one of my favorite foods; they're versatile, affordable, and easy to make. So if you're looking for a simple and delicious recipe to step up your egg game, here it is. Not only is it quick to make (about 20 minutes) it’s easy to modify for your liking. Now, enough preamble, let’s cook!

Above, the shakshuka is served with half a sweet potato over a bed of baby spinach

Servings: 2

(Measurements are simply suggestions)


4 eggs

12-15 oz of canned chopped tomatoes

2 tbs tomato paste

6 cloves garlic, minced

1/2 large onion, chopped

1/4 bell pepper, chopped

1 tbs maple syrup

• 2 cups spinach, chopped

Cumin, paprika, cayenne or red pepper flakes


1) Heat a skillet on medium heat. Lightly coat with olive oil spray and add garlic and onion.

2) Cook for 3-5 minutes, then add bell pepper. After the onions become translucent (about 2 more minutes), add the tomatoes and tomato paste.

3) Bring to a simmer, add the spices and maple syrup. Cook for about 10 minutes, then add the spinach.

4) Cook until the spinach becomes soft, then make small indents in the sauce and add eggs.

5) Add salt and pepper, cover with a lid and cook until eggs are as desired.

6) Serve and enjoy hot!


The maple syrup takes a slight bitterness out of the tomatoes; it won’t make the dish overly sweet.

• I recommend serving over a bed of fresh spinach with an oven-roasted sweet potato. The potato absorbs the yolk and sauce for a perfect spicy-sweet combination while the spinach deliciously wilts from the heat of the dish.


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