We are in the delicious days of late summer known as “ripe tomato season.” A sun-kissed, garden-grown tomato is a gift like no other. And a fresh tomato shakshuka, made from 3 whopping pounds of them, is an easy, flavorful meal like no other.
While many saucy tomato recipes call for Roma tomatoes, any variety works here, including beefsteak or heirloom. (Just use a spoon to scoop out the seeds.) The key is their ripeness: You want tomatoes so ready, they smell like summer. Their soft, juicy flesh simmers down into a bright, fresh-tasting sauce.
The garden tomatoes are noticeably less acidic than traditional shakshuka’s canned tomatoes, and their natural sweetness pairs beautifully with the warm coriander, ginger and cinnamon notes in ras el hanout, a spice blend associated with Middle Eastern and Northern African cuisine. Fortunately, you won’t have to travel far to find ras el hanout: It resides in the spice aisle of Whole Foods and Cost Plus World Market.
This recipe is infinitely scalable. Feel free to add more eggs for extra protein or servings, and yes, even more fresh tomatoes if your harvest, and your love of simple summer meals, is bountiful.
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