When FOMO turns into reaching my saturation point, I come to the kitchen. I’ve always wanted to make shakshuka in my own way but never set the time aside. Looking at my day planner is overwhelming because I always say yes. What restless part of the brain is it that causes you to be completely unable to relax? Yeah yeah, I do yoga, I do the breathing thing, I do meditation, I’ve done float therapy and I ignore my phone often… but it seems futile if shutting off is not what you want. There’s something about being a really introverted extrovert that makes you feel like you’re missing the point… but then I sit down in front of my food creations and realize 20% of the world goes to bed hungry. It makes all these feelings so petty, but then they keep coming back.
So yeah, I had an existential crisis and resorted to shakshuka and I was pretty happy with it. I did a lot of research on the history of shakshuka before making this so just trust the recipe, as crazy as it sounds!
2 lbs vine ripened tomatoes, cubed
1/2 cup marinated artichoke hearts, chopped
12 garlic cloves (lmao, yeah man)
1 cup fresh oregano
1 tbsp olive oil
1 tbsp chilli powder
1 tsp smoked paprika
1 tsp cumin
1 tsp sea salt
1 tsp pepper
Combine all ingredients except for eggs in a large cast iron skillet, or two smaller ones. Simmer on low for 15 minutes or until tomatoes and garlic are soft. Make a small divot where you want to put the egg. Crack the egg into it and let simmer for another 15 minutes or until egg white turns white. It is customary to have a very runny egg, so it is ideal to use pastured eggs. Garnish with chives and oregano or parsley. Add cayenne if you prefer more spicy.
Published by Kayla Roy