Winter activity: Shakshuka Recipe

Published by IESA Shift on

In this cold weather, you want a meal that will keep you warm and contains enough energy to power you on your epic ice-skating trips or winter city walks! Shakshuka is a simple one pan dish which fulfills these requirements perfectly. There are a lot of different ways of making it, so don’t limit yourself to this recipe, you can add all the different veggies you like! For example zucchini, kale or carrot go very well with this dish. This version includes falafel to provide you with that extra bit of power. Although the eggs are one of the main features of any shakshuka the falafel allows for you to  take them out and make it a vegan dish. It is best served with some bread, couscous, or bulgur. 

Ingredients (2 people) 

  • 3 tomatoes
  • 1 red onion
  • 2 gloves of garlic 
  • 200 gr falafel
  • 1 bell pepper
  • 1 eggplant
  • 2 tablespoons tomato paste
  • 1 tablespoon coriander powder
  • 1 tablespoon fresh  parsley 
  • 2 eggs
  • 1 tablespoon cumin
  • salt and pepper
  • 100 gr white feta cheese (optional)


Cut the onion, eggplant, bell pepper, tomatoes and  feta into pieces. Heat a bit of olive oil in a big pan and fry the onion and bell pepper for a few minutes. Add the herbs (except for the parsley) with the eggplant and fry for a few more minutes. Then add the tomatoes, the tomato paste and maybe a cup of water. Leave this to simmer for 10-15 minutes. Use this time to fry the falafel and prepare the side dishes.  Then, break two eggs over the vegetable mixture, close the lid and let them cook for 5-6 minutes. Garnish with the fresh parsley and optionally the feta cheese.

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