Shakshuka
Prep Time
5 minutes
Prep Notes
Growing up, my favorite weekend brunch would be my mom's Shakshuka, which was an eggs simmered in a spiced tomato-red pepper sauce. At the time, I didn't realize what a powerhouse of anti-inflammatory nutrition this North African inspired dish was, but now, I am in awe of how such a simple and flavorful dish can have so many health benefits. The base of the shakshuka consists of bell peppers, which have a ton of Vitamin C and all the aromatics like garlic and onions that are naturally anti-bacterial and anti-fungal. My mom sauteed cilantro while cooking this dish, which was not a traditional addition, but the cooked fresh herb lightened and elevated the dish. Then of course the addition of anti-oxidant rich tomatoes and omega-3 rich pasture raised eggs cemented the shakshuka's status to superfood levels! Now I usually make shakshuka for my family for dinner because it is so quick and easy to make as a weeknight dinner, but I will always remember my mom's shakshuka on our weekend mornings.
Cooking Time
15-20 minutes
Yields
2 servings
Ingredients
1 Tb. Olive Oil
1/2 red or orange bell pepper, chopped
1/4 cup chopped onions
1/8 cup chopped cilantro
1 Tb. garlic paste or minced garlic
1/4 Tsp. of the following spices: Tumeric, Paprika, Cumin
1/2 cup tomato sauce (I love Rao's Roasted Garlic Tomato Sauce)
4 eggs
salt and pepper to taste
Directions
In a large frying pan over medium heat, warm the olive oil and then add the red peppers, garlic, onions and cilantro. Saute for about 5-10 minutes, until the peppers and onions soften.
Add the seasonings (tumeric, cumin, paprika, salt and pepper), and gently stir.
Add the tomato sauce and bring to a gentle simmer.
Make 4 Tablespoon-sized dips in the sauce. Gently break the eggs and carefully pour each into its own dip.
Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny.
Remove from the heat, leave for a couple of minutes to settle.
Serve and enjoy!
Notes
Shakshuka is often served with a slice of bread (I love sourdough!) but can also be served with a whole grain like brown rice or quinoa or just on its own.
