This post is sponsored by Milton’s Craft Bakers. Thank you for supporting brands who support VK!

We’ve all been cooking at home lately, which has been wonderful and creative – but also exhausting. My husband and I have run through our dinner staples a few times now: tacos with grain-free almond flour tortillas or collard greens and LOTS of guacamole, pesto pasta, zoodles with homemade meatballs and spaghetti, sweet potato chili, big salad bowls with grilled chicken, Friday night pizza, and grass-fed beef burger bowls with sweet potato fries. We are 100 percent creatures of habit.

Lately, I’ve been looking for simple ways to make nourishing, filling meals with what we have on hand and with new and exciting flavors. Because, your girl can only eat so many tacos.

In our pantry, we tend to have a lot of spices (so, so many unorganized spices), diced tomatoes, pasture-raised eggs, and fresh herbs – all of which are staples in my cooking. With those on hand, I’ve been whipping up this simple Shakshuka weekly. It’s incredibly easy to make (one pan only!), requires minimal fresh ingredients, and is the perfect vessel for dipping crunchy, gluten-free crackers like Milton’s! Plus, you can eat it for breakfast, brunch, lunch, or dinner – so leftovers are perfect for the next meal.

Grab your pantry staples and let’s make it together!

Filled with nourishing ingredients, this simple Shakshuka is not only really tasty, it’s good for you! Pantry staples include warming and rich spices, like cumin, paprika, and harissa paste, as well as canned diced tomatoes and avocado oil. When choosing diced tomatoes, look for BPA-free cans, if available. Harissa paste, a North African red chili paste, is spiiiicy – but if you don’t have it, feel free to swap with berbere, chili paste, or even your favorite hot sauce.

I included plenty of fresh garlic which is thought to support the immune system and shorten the duration of the common cold, although the evidence is limited. This large 12-week 2001 study found that a daily garlic supplement reduced the number of colds by 63% compared to a placebo.
In fact, the average length of cold symptoms was also reduced by 70%, from 5 days in the placebo group to just 1.5 days in the garlic group.

Other fresh ingredients include bell peppers (feel free to use any color, or just skip if you don’t have one available), fresh cilantro, feta cheese or goat cheese, and avocado for a dose of healthy monounsaturated fatty acids.

I loveee loading up my Shakshuka with all of the things to make it the perfect dish for dipping gluten-free crackers! I’m hooked on Milton’s Gluten-Free Olive Oil & Sea Salt crackers paired with this tasty Shakshuka. I love that Milton’s crackers are certified gluten-free and Non-GMO project verified, as well as made with real ingredients only – nothing mysterious here! The crunchy texture and cute shape is the perfect little vessel for scooping up big spoonfuls of baked eggs, spices, cheese, and lots of avocado in each and every bite. Of course, these crackers are also amazing paired with hummus and all your other favorite dips.

I hope you enjoy this simple recipe and get your cracker dipping on! Make sure to tag @vegukate and @miltonscraftbakers so we can see!

Pantry staples + rich spices + all the fun toppings = this simple and nourishing Shakshuka!

Best Simple Shakshuka

Serves 2-4

Prep time: 10 minutes
Cook time: 20-25 minutes

Ingredients:

2 tbsp. avocado oil
½ yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 (28-ounce) can organic crushed tomatoes
1 tsp. cumin
1 tsp. paprika
¼ tsp. cayenne (optional)
½ tsp. sea salt
½ tsp. black pepper
1 tbsp. harissa paste
4-6 pasture-raised eggs
¼ cup feta cheese or crumbled goat cheese, to garnish (optional)
¼ cup fresh cilantro, roughly chopped, to garnish
1 avocado, diced, to garnish
Milton’s Gluten-Free Olive Oil & Sea Salt crackers, to serve

Directions:

1. Add avocado oil to a large cast-iron skillet over medium heat. Stir in onion, bell pepper, and garlic. Sauté for 5 minutes, or until onions are translucent.
2. Add tomatoes, spices, sea salt, black pepper, and harissa paste. Bring mixture to a low simmer and cook for 10 minutes, or until tomatoes begin to thicken slightly.
3. Using a spoon, carefully make 4-6 holes in the tomato sauce mixture (depending on how many eggs you’ll be using). Carefully crack a whole egg into each hole. Cover skillet with a lid (any lid will do) and cook on medium heat for 6-10 minutes, or until eggs are set to your liking. Six minutes will give you a nice runny yolk, while 10 minutes (and longer) will have a more cooked yolk.
4. Remove Shakshuka from heat. Garnish with feta cheese, cilantro, and avocado slices. Sprinkle with sea salt and black pepper to taste.
5. Serve with Milton’s Gluten-Free Olive Oil & Sea Salt crackers to dip and enjoy!

Notes:

-Leftover Shakshuka will keep in an airtight container in the refrigerator for up to 3 days.
-Dairy-free? Swap out the feta or goat cheese with pine nuts or a vegan cheese of choice.
-Swap cilantro for chopped fresh parsley, if cilantro is unavailable.
-Other yummy topping ideas include toasted nuts or seeds (like walnuts or pumpkin seeds), sun-dried tomatoes, or even olives – for a greek, spicy twist!