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Category: eggs

Food Friday: Shakshouka

It’s been a long time since I’ve done a Food Friday recipe. To make up for it I give you one of my favorite things to make.

As I have mentioned on other food fridays, this is not a foody blog and I am not a photographer. You are going to see poorly lit shots of the mess that is my kitchen. A lot of the mess  was actually made during the cooking process since the pan was a bit too small. I don’t know why I am defending myself this is my blog 🙂

Shakshouka is a North African dish of poached eggs in peppers, tomatoes, and onions. The final result provides a lot of flavor, is  good for you, and easy to make. With a basic starting recipe, shakshouka can be versatile in how you spice it and what you can add. People eat it for breakfast, lunch, and dinner. Let’s get to it.


  • Medium sized onion (diced)
  • Large red bell pepper (diced)
  • 1-3 cloves of minced garlic (depends on how much you like garlic)
  • 2 cans of diced tomatoes or equivalent(I used whole peeled since it is what I had)
  • 3ish eggs
  • cumin 
  • paprika (not pictured)
  • cayenne pepper 
  • chilli powder
  • salt
  • pepper
  • handful of parsley (actually important)
  • tbsp of olive oil (not pictured)


I recommend preparing this in a large saute pan with a lid.  I used my cast iron skillet since it was clean and at hand. If you look closely at the pictures you can see it was almost not big enough. In fact some spillage occurred because of its size. I ended up using the lid from the saute pan anyway in the final stage. 
Slowly heat the oil over low heat in the pan while you dice up the onion and mince the garlic. Add the onions to the pan and let them soften over low heat for 4 to five minutes.  Then add the garlic and let it all soften for another 5 minutes or so. While this is going on dice up the red pepper.
Now stir in the red pepper and give the whole thing another good five minutes to continue softening everything. I think I actually gave it like 10 minutes.
Now add the diced tomatoes with all the juice from the cans.  I had whole tomatoes so I had to use my wooden spatula to smoosh them into smaller chunks. No you season the dish.  I am not going to give specific amounts. Season to your specifications. I dumped a whole bunch of cumin and paprika in mine. I like it nice and spicy.  Let this mixture simmer for a bout 8 minutes. It should start to reduce a bit before moving onto the next step. 
Now add the eggs. Crack the egg and dumped them carefully right into the juice. We are going to poach these eggs in the spicy saucy goodness. I like to dish some of the sauce over the eggs just to make sure I get as much flavor as possible. Then cover the dish and let it simmer from between 10 – 15 minutes. I went with 15 since I didn’t want the yokes to be runny. If you want a a softer yoke only cook it fifteen minutes.
Now comes the last but important part. Sprinkle over a good bit of parsley. Your think you can skip the parsley. It’s just a useless visual garnish that nobody wants anyway. WRONG!  The parsley adds an important mild bitter flavor to the concoction of tastes we have filled this dish with. Now I have made shakshouka without the parsley and it is still excellent but It tastes noticeably better to me with the parsley added. 

Servings, Storage, and Reheating:

This serves 2 or possibly 3 if you have something else or it is a light meal. I’ve found that the eggs don’t reheat well. So I make sure to eat all the eggs during the first sitting. That usually leaves me with a good half if not more of the vegetable mixture. This can easily be stored in some plastic ware and then reheated in the microwave for a few minutes.  It makes a great side for something the next night. I particularly like pairing with a pork chop.

Food Friday: Fried Rice

This is yet another on of my favorites that is easy, cheap, and versatile.  Fried rice makes a good base for almost anything.  Try it with chicken, fish, all sorts of veggies, or just eat it the way I do.  I prefer it plain with just some sriracha sauce. 



  • 1 cup uncooked rice
  • bunch of green onions
  • 2 eggs
  • 2 tablespoons oil( I used canola oil )
  • soy sauce ( amount depend on how salty you like your fried rice )
  • about 1/2 cup of frozen veggies ( this time I used mixed vegetables )

Begin cooking the rice according to the instructions.  For me that meant getting two cups of water to a boil then adding the cup of rice.  I then covered the pot, turned the heat down, and let the rice simmer for twenty minutes.

With about five minutes left to go for the rice, I chop up the green onions and whisk the eggs.  I don’t go all the way to a pure yellow color like I would for an omelet.  I like to leave some white in the mix. But to each their own.

Now you need a big pan.  I don’t know how big of a pan I used(pic below). It also helps to have a pan you don’t care about, because clean up can be a chore. Get the pan hot and add some of the oil to coat.  Then dump in the eggs and I like to add the onions to try and cut the flavor a little.  Stir the mixture constantly and once cooked place on a plate.

At this point the rice should be done. Put the rest of the oil in the pan and then dump in the rice.  Using a spatula of some kind flatten out and evenly distribute the rice.  Now comes the soy sauce. You need to be careful here.  Add too much soy sauce and the mix becomes an over salty inedible mess. So start out using less than you think you need.  You can always add more but not take extra away.

After a couple of minutes start turning the rice over and packing it down again. This get as much of the rice to fry as possible.  A few minutes in a add the eggs, onions, and the frozen veggies.   Keep turning and cooking for around eight minutes total. If I go over ten minutes I tend to get burned bits.

Viola.  I took a picture of the final product but it was all blurry, Sorry.

Fried Potatoes scrambled egg thingy

I am not really a foodie. I like my meals fairly plain. In stereotypical American fashion I eat lots of cheeseburgers and pizza. But one thing I am a huge fan of is a big breakfast.  Give me a giant plate of scrambled eggs and some biscuits and gravy, and I am a happy wonky. So with that in mind here is a simple and cheap hearty breakfast.


  • 3 eggs
  • 3 red potatoes
  • Half a green pepper
  • Half a yellow onion
  • 2 tbsp olive oil

ingredients for scramble potato thing

Clean the potatoes and then chop them into about 1/2 inch chunks. Try to keep the potato pieces about the same size so they cook evenly.

Heat a skillet, preferably cast iron, and add the olive oil and potatoes. A pro tip, make sure you cook the potatoes enough.  A few times I’ve not browned them thoroughly and it ruins the dish.  Stir the potatoes while they brown.

Dice half the onion and half the green pepper.

Once the potatoes are starting to brown add the onions, and some salt and pepper.

Just cook this mixture until the onions start to get a little color.  You aren’t going for french onion soup here. Add those diced green pepper bits. Give it a couple more minutes with some stirring.  During this time whisk up the three eggs.

Make a space in the middle of the pan to add the eggs.

hole for eggs

Pour in the eggs.  Let them just sit and cook for about a minute, then stir the whole mess together.  It won’t take long for the eggs to cook with all the heat in the pan.

This makes enough for two people I would say.  I ate the whole thing myself. I like it because you can add almost anything handy.  Sausage, cheese, ham, tomatoes all add nice flavor and color.

Cost:$4.35  <- I had the receipt

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