This non-traditional “what was in my fridge shakshuka” turned out so good I decided to throw it up here and share with you in case you find yourself wondering what to make for dinner with whatever random items you might have on hand. As my family is preparing to move to a new home, our pantry is running intentionally low on staples, so I've had to get creative in the kitchen. Recently, I found myself without any tomatoes, a key ingredient for traditional shakshuka. Instead of running to the store, I decided to use what I had on hand: a jar of Jack's Cantina organic salsa from my refrigerator. This twist on the classic recipe turned out to be a delightful surprise, adding a unique and flavorful twist to the dish. Let me share with you my "what I had in my fridge Shakshuka," a delicious, hearty meal made with love and a bit of improvisation.

What I had in my fridge Shakshuka Ingredients

• 1/2 eggplant, large diced

• 1 cup cherry tomatoes, whole

• 1 cup red peppers, sliced into 1/4 inch thick strips

• 1 red fresno chili, seeds removed, sliced

• 1 jalapeño, seeds removed, sliced

• 4 cloves of garlic, minced

• 4 green onions, sliced

• 1 teaspoon, cumin

• 1 teaspoon paprika

• 2 cups salsa

• 3 sprigs fresh cilantro leafs

• salt, to taste

• black pepper, to taste

• 6 eggs

• 1/2 cup olive oil

What I had in my fridge Shakshuka Instruction

• pre-heat oven to 375

• place a large cast iron skillet over high heat, and add 1/4 cup olive oil

• add eggplant, let cook for 2-3 minutes so that the eggplant browns, then stir with spoon until it cooks evenly for another 2-3 minutes

• add cherry tomatoes, peppers, and scallions to the skillet

• stir and season with salt (season lightly to account for seasoning in your salsa), pepper, cumin and paprika

• once the cherry tomatoes start to pop add the rest of the olive oil and garlic. cook until fragrant for about 1 minute.

• add the salsa and cook until slightly thickened

• with a spoon make small divots in the sauce and crack the eggs into the divots. season with salt and pepper.

• place the skillet in the oven and allow to cook until eggs are at desired done-ness (for a soft egg 3-4 minutes)

• Remove from oven and garnish with cilantro

• serve with crust bread or corn tortillas

This Shakshuka is a fantastic vegetarian recipe that's both hearty and flavorful. Packed with a variety of fresh vegetables like eggplant, cherry tomatoes, and peppers, it offers a rich array of nutrients and vibrant colors. The use of Jack's Cantina organic salsa adds a tangy twist, making it a satisfying and wholesome dish for any meal of the day. Whether you're a vegetarian or just looking to incorporate more plant-based meals into your diet, this shakshuka is sure to become a new favorite.