Shakshuka Salad... yes, you read that correctly.

You might think I'm crazy, but give me a shot

What is Shakshuka

Shakshuka is a North African and Middle Eastern dish that comprises of eggs poached in a rich, spiced tomato base. It’s often spiced with paprika and cumin, with loads of garlic, onion, and sweet bell peppers inside. It’s one of my favorite weeknight meals that you can get on the table in under 30 minutes and using only one pan - spanning from breakfast to dinner, the combinations are endless.

As I roast in the summer sun, with a bowl of overflowing perfectly ripe, juicy and in-season heirloom tomatoes, I wondered… how can I get that Shakshuka feeling… without turning on the stove? Could I emulate my go-to brunch dish without dripping sweat into the pan?

The answer is yes. With a spiced dressing, hardboiled eggs (bonus points if they are premade!), and some sweet roasted peppers, you can get a little shakshuka onto the plate, no stove necessary.

This salad relies on flavorful tomatoes - but if you find your tomato a little lackluster, let them sit in salt for a good 15 minutes, draining them before adding to the salad.

I use “Sweetie Drop” or Peppadew peppers (I’ve been calling them Papadew for some reason, you learn something new every day!) in this salad, but feel free to use diced roasted peppers (from a jar) in place of them. They are small, tangly, sweet and have a teeny tiny bit of spice. Unlike soft roasted peppers, they maintain a bit more crunch.

Shakshuka Salad

Serves: 4 to 6