Shakshuka (Provided photo — Yvona Fast)

This simple, traditional Mediterranean dish (pronounced “shak-SHOO-kah,” which means mixture) is made with poached eggs on a bed of flavorful, fragrant veggies. This vegetarian dish uses simple, healthy ingredients seasoned with spices like paprika, cumin and chili. It can be served for breakfast, lunch or supper. The eggs cook in the simmering spicy sauce until the whites are just done and the yolks are still runny.

The dish is adaptable and forgiving. I’ve seen recipes that poach chicken or fish in the sauce instead of eggs. A green shakshuka can be made with kale or spinach in place of the more traditional tomatoes, onions and peppers that cook down to a sauce or stew. A bean shakshuka includes white beans in the tomato sauce, adding protein, fiber, vitamins and minerals. I’ve seen recipes for an orange shakshuka made with winter squash. You can add cheese like feta for a Greek version or Parmesan for an Italian flavor.

Because the dish is so adaptable, the options are endless, making it a national favorite in many Mediterranean countries. Italian Uova Al Purgatorio is flavored with parmesan and basil. A Greek version adds feta cheese, oregano and olives. In Tunisia, eggs are omitted and the veggies are served raw in a salad.

Ingredients include vegetables (traditionally, tomatoes, onions, garlic and peppers), spices (usually paprika, cumin and chili powder), fresh herbs like parsley or cilantro for a pop of flavorful green and eggs. It’s very easy to put together, especially if using canned tomatoes, which I prefer this time of year.

You simply saute the vegetables in a little olive oil, stir in the tomatoes, simmer, then add the eggs and poach until the yolks are done to your liking. Garnish with fresh herbs and serve with good sourdough bread or pita and a salad of fresh greens. A side of fresh fruit is always a great idea.

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Traditional Shakshuka

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Ingredients:

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1 medium yellow onion

1/2 teaspoon salt

1 large green bell pepper, cored and chopped

2 large sweet bell peppers, any color (I like green and orange or yellow)

2 garlic cloves

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon chili powder (or more to taste)

Optional — coriander and hot pepper flakes like Aleppo

1 28-oz can of tomatoes (diced tomatoes or whole peeled tomatoes, depending on your preference)

4 eggs

1/4 cup fresh minced parsley or cilantro

Optional: 1 15-oz can cannellini beans, drained and rinsed OR 4 cups fresh kale or spinach or Swiss chard greens (or both)

Optional cheeses: shredded parmesan or crumbled feta

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Directions:

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Prepare the vegetables: peel and dice the onion. Core and chop the peppers. Peel and mince the garlic.

Heat oil in a large skillet over medium-low heat. Add onions and peppers; sprinkle with salt. Cook 5 to 15 minutes, until caramelized. Add garlic and spices and cook a couple of minutes more, then raise the heat to medium, stir in the tomatoes and optional ingredients, if using. Simmer about 5 to 8 minutes, stirring occasionally, until it has thickened slightly and the veggies are done to your liking, then break in the eggs. Cover, and poach about 5 to 8 minutes, or until whites are set and yolks are still soft or done to your liking (I like my yolks somewhat runny).

Garnish with fresh herbs and optional cheeses, and serve.

Serves four.

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Zucchini Shakshuka

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2 tablespoons olive oil

1 large onion

2 small zucchini (1 green, 1 yellow) – about 2 cups, diced (or 1 small eggplant)

2 cloves of garlic

1/2 teaspoon salt

1 teaspoon paprika

1/2 teaspoon ground cumin

2 (15 oz.) cans diced tomatoes

1 teaspoon oregano or basil (or a little of each)

4 eggs

1/2 cup shredded cheese (Cheddar, Parmesan or feta)

1/4 cup fresh minced parsley

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Directions:

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Heat oil in a large skillet with a lid. Peel and dice the onion, and add. Sprinkle with salt. Cook about 5 minutes over medium heat. Slice the zucchini and mince the garlic; stir in and cook 5 to 7 more minutes. Add paprika and cumin, and stir for 2 minutes. Add the tomatoes and oregano, and cook over medium heat about 5 to 10 minutes, to reduce the liquid and blend the flavors. Taste and adjust seasonings, if needed. The sauce should be fully flavored before adding the eggs.

Sprinkle with half of the cheese. Break the eggs into the pan and sprinkle with the remaining cheese. Cover and cook until egg whites are set, about 5 minutes.

Sprinkle with fresh parsley and serve with fresh baguette, pita or whole-grain bread to mop up the extra sauce.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at writeyvona@gmail.com.