I am so very honored to have the talent that is Chani from Busy in Brooklyn as a guest blogger today. If you haven’t seen her blog, then I’m assuming you’ve been living under a rock or are new to solids because homegirl has talent. She also always, ALWAYS takes the most beautiful pictures, which are so obviously on display with this post. I love that she made her variation of shakshuka and one that is quick and easy (and elegant to boot)! It’s perfect for my time and food-starved life right now. Thank you so much, Chani!
It’s such an honor to be filling in for Whitney here on Jewhungry! I’ve been a follower from the early days and I love Whit’s spunk, both in her food and her writing. We share a love of Middle Eastern food, from tahini to za’atar and everything in between. Since Whitney is expecting baby #2, I wanted to make one of her favorites, so I’m dishing up my secret to quick and easy shakshuka!
- 2 cups marinara sauce
- 1 generous tsp harissa
- salt and pepper, to taste
- 1 can chickpeas, rinsed and drained
- 5 eggs
- dollop of labneh (may substitute with Greek yogurt)
- za'atar, to taste
- In a large skillet, mix the marinara and harissa and add the chickpeas. Bring the mixture to a simmer and cook for a few minutes. Season, to taste, with salt and pepper and add more harissa, if desired. If the mixture is very thick, add a splash of water to thin it out. Crack the eggs into the sauce and simmer until the whites are set (I like to cover the skillet to help it set faster). Garnish with a dollop (or two) of labneh and sprinkle generously with za'atar. Eat immediately, preferably with fresh pita!