In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal. I use two kinds of tomatoes in my shakshuka: plum tomatoes, because their flesh is so meaty, and a beefsteak tomato for its flavor and juiciness. Whir them in a blender or food processor and then simmer into a sauce with sautéed scallions and garlic. At this point, you can add what you have available: spinach leaves, coarsely chopped if they’re large; fennel, shaved into strips; or something golden, like pattypan squash, summer squash, or golden zucchini, very thinly sliced. The extra vegetables make the tomato sauce substantial and chunky. When it’s time to poach the eggs in the sauce, use the back of a spoon to create four shallow indents for the eggs to sink into. They’re finished when the whites are just set, but the yolks are still runny. Garnish with dabs of pesto and fresh basil leaves. Add the tomatoes and cook, stirring, for 2 minutes or until they stop sizzling. Add 1/4 cup of water. Lower the heat and simmer the sauce for 5 minutes. If the mixture seems dry, add more water, 1 tablespoon at a time. Smoky White Bean Shakshuka from BudgetBytes Shakshuka Pizza from My Name is Yeh Individual Shakshuka With Hominy and Feta from Spoon Fork Bacon Caprese Shakshuka Breakfast Casserole from What Jew Wanna Eat Harissa Eggs in Purgatory from Skinny Taste
