SHAKSHUKA
/
Shakshuka served with diced avocado, cilantro, and homemade 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:
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 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:
Using a medium-sized skillet (I use cast-iron), heat oil over medium heat.
Add garlic, shallots, onion, celery, pepper, and spices, and cook until softened, approximately 5 minutes.
Add tomatoes, breaking up with a wooden spoon as needed, and simmer 15 to 20 minutes.
Stir in bone broth powder and salt & pepper to taste.
Reduce heat and make wells for each egg in the sauce with a wooden spoon. Crack an egg into each well.
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!
