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SHAKSHUKA

Shakshuka served with diced avocado, cilantro, and jicama fries.

Shakshuka served with diced avocado, cilantro, and jicama fries.

This one-dish meal is super easy to make and ALWAYS satisfies.  It has definitely become one of our family favourites.

Traditional shakshuka is a North African dish with eggs poached in a chunky, spiced tomato sauce.  It’s quick & easy, customizable, versatile and delicious. You can use different veggies, greens (see my GREEN SHAKSHUKA recipe here) and spices and keep it mild or fire it up.  It makes a great weekend brunch, but can honestly be enjoyed for any meal of the day.  So give it a go and let me know what you think!

Ingredients for 4 servings:

SHAKSHUKA INGREDIENTS.jpg
  • 2 Tbsp avocado oil

  • 2 cloves garlic, minced (optional)

  • 1/2 cup each diced shallots, green onion, and celery

  • 1 bell pepper, cored, seeded & diced

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1/2 tsp chili powder

  • pinch of cayenne

  • one 28-oz can diced tomatoes (I like to use organic fire-roasted)

  • 2 to 3 vine-ripened tomatoes (red, yellow and/or orange tomatoes)

  • 2 Tbsp Organika Health chicken bone broth powder (optional)

  • 1/2 tsp salt (adjust to taste)

  • 1/4 tsp black pepper

  • 6 free-range eggs (or squeeze in a couple more if everyone wants 2 like at my house!)

  • 1/2 cup coarsely chopped parsley, cilantro and/or microgreens

  • optional extras: diced avocado or toppings of choice, such as crumbled feta, Greek yogurt or labneh; pita, crusty bread or homemade fries for dipping

Directions:

  1. Using a medium-sized skillet (I use cast-iron), heat oil over medium heat.

  2. Add garlic, shallots, onion, celery, pepper, and spices, and cook until softened, approximately 5 minutes.

  3. Add tomatoes, breaking up with a wooden spoon as needed, and simmer 15 to 20 minutes.

  4. Stir in bone broth powder and salt & pepper to taste.

  5. Reduce heat and make wells for each egg in the sauce with a wooden spoon. Crack an egg into each well.

  6. Cover and cook 8 to 10 minutes or until whites set but yolks slightly runny.

Sprinkle with fresh herbs and toppings as desired.  Serve with pita, crusty bread or homemade fries for dipping.  Enjoy!