Whether you’re stocking up your pantry because it’s a regular Thursday, or because of the coronavirus, I’m betting you’re probably stocking up on one of the most popular (and versatile) pantry items.
You can make a huuuuuge range of recipes with canned tomatoes.
Marinara sauce, soups, stews, chili.
But when you want to spice things up, literally, don’t forget to add Shakshuka to the lineup.
If you’ve never heard of Shakshuka, it’s a dish that originated in North Africa. Tomatoes simmer away in spices, there’s a whole lotta red pepper flakes (which you can easily use less of to control the spice without sacrificing flavor).
I love adding anchovy paste for extra umami, a generous amount of oregano and, of course a good sprinkling of Parmesan. Although, feta would also work really well!
Whether you serve this for breakfast, brunch or, my personal fav, brinner (breakfast for dinner — it’s what my kids always called it when they were littles), this dish takes a simple can of tomatoes and turns the flavor volume from a 2 to 10.
Oh, and if you’re feeling extra adventurous, sauté up some sausage or extra veggies (like bell peppers and zucchini), and add extra herbs (add fresh basil or parsley).
And, whatever you do, don’t forget the bread.
‘Cuz you’re gonna want something to dredge across your plate to scoop up all the glorious sauce.