Shakshuka
This Shakshuka is a vibrant and flavorful dish featuring eggs poached in a savory tomato and vegetable sauce. It's a Mediterranean-inspired recipe combines the goodness of tomatoes, bell peppers, onions, and aromatic spices to create a satisfying and healthy breakfast, brunch or dinner.
Ingredients
- 1 small onion , diced
- 1 red bell pepper , seeded and diced
- 2 cloves garlic , minced
- fine sea salt to taste
- freshly cracked black pepper to taste
- 1/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 4 eggs
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder m optional
- 1 28 oz can diced tomatoes , slightly drained
- 1/2 cup chopped kale
OPTIONAL: LEAVE OUT FOR PALEO OR WHOLE30
- 1/3 cup dairy-free ricotta OR feta , crumbled
Instructions
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Preheat the oven to 375 degrees Fahrenheit. In a large pan with avocado oil, add the onions and bell peppers and saute over medium-heat.
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Cook the onions and bell peppers until slightly soft, about 3 minutes or so. Add the garlic and cook an extra minute until fragrant. Stir in the seasonings.
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Pour in the drained tomatoes and allow to simmer until the sauce thickens, about 8 minutes. Season with salt, black pepper and stir in the kale and cook until kale wilts, about 2 minutes
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Use a wooden spoon to create four small wells in the mixture. Gently crack an egg into each well. Top with salt, pepper, and crumbled cheese, if using. Transfer the pan to the oven.
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Bake uncovered for about 20 minutes or until the eggs have reached desired texture. Top with fresh herbs, microgreens and serve with avocado as desired.
Recipe Video
Recipe Notes
Notes*
In place of the eggs, add 1 tablespoon of chickpeas into each well of the mixture and bake uncovered for 7-10 minutes.