SHAKSHUKA

Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.

Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

INGREDIENTS

~SERVES 6

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 1 red bell pepper, seeded and diced

  • 4 garlic cloves, finely chopped

  • 2 teaspoon paprika

  • 1 teaspoon cumin

  • ¼ teaspoon chili powder

  • 1 28-ounce can whole peeled tomatoes (or your home made canned or stewed tomatoes~even better!)

  • 6 large eggs

  • salt and pepper, to taste

  • 1 small bunch fresh cilantro, chopped

  • 1 small bunch fresh parsley, chopped

INSTRUCTIONS 

  • Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

  • Add garlic and spices and cook an additional minute.

  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

  • Garnish with chopped cilantro and parsley.

LISA'S TIPS

  • If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.

  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan

~Downshiftology

BreakfastKatharina Kunz