It’s Sunday morning. Last night you had three beers and a nasty over-priced cocktail, and you’re feeling it.
Enter the shakshuka to cure ALL hangovers.
This meal was gifted to me in my greatest time of need, and it’s so simple that you can make it pre-Advil (!!). All you’ll need is leftover pasta sauce and the rest basically makes itself. It’s salty, savory, fatty goodness that will make you feel 100x better than those slices of pizza you ate last night.
- 2 tbsp olive oil
- 1/4 cup onion, diced
- 1/4 cup red or green pepper, diced
- 1/2 a small jalapeno, finely diced (include the seeds if you want it spicy; exclude if you want something more mild)
- 1 1/2 tsp paprika
- 1 1/2 tsp cumin
- 1/2 tsp cayenne pepper (reduce this is you don’t like it spicy)
- 1 cup leftover pasta sauce (we used homemade bolognese)
- 1 cup crushed tomatoes
- salt and pepper, to taste
- 3 organic, free-range eggs
- cilantro to garnish
1. Heat olive oil over medium-low heat in a medium cast iron skillet. Add onion, pepper, jalapeno, and spices, and sautée until vegetables start to soften (~3-4 minutes). Add pasta sauce and tomatoes, cover and simmer for 10 minutes. If there is too much liquid for your liking, remove the lid and evaporate some of the water. Season with salt and pepper to taste.
2. Once the sauce is thickened, make three wells in the sauce and crack the eggs into them. Cook uncovered over a medium heat until the whites are cooked through. Garnish with cilantro and serve with your favorite crusty bread and avocado.
serves | 2