Shashuka is a great vegetarian meal that you can serve family style for a hearty meatless dinner. I like to change up the flavor profile. My favorite version is Southwestern Shakshuka with salty cotija cheese and fresh cilantro complementing the runny eggs stewed in spiced tomatoes and grilled peppers. Add in extra southwestern flair by garnishing the dish with jalapeno rings and sliced avocado.
I like to cook this recipe in a cast iron skillet so I can pop it in the oven. That way I can keep an eye on the eggs and ensure they’re cooked perfectly. If you don’t have a cast iron or simply don’t want to turn the oven on, no problem. Instead, use a skillet with a lid or tent it with aluminum foil. Gently simmer the eggs in the tomato sauce until the whites are set.