Shakshuka – Turn simplest ingredients into nutritious breakfast jam-packed with flavor. The best part? It only takes less than 20 minutes to prepare. Without a doubt, this classic Middle Eastern favorite is going to be a winner.
Hello 2018. Hello friends. Hope you had a wonderful start to the new year. Let’s kick off this year with a fabulous Middle Eastern favorite. Shakshuka. Poached eggs in spicy tomato sauce. A healthy inspiration to start your year the right way. A savory breakfast idea that also happens to be perfect for a lazy day brunch, light lunch or even dinner.
You know, I always love egg based breakfasts as they are protein packed and keeps you full until lunchtime. Sounds so perfect when you are really conscious about your calorie intake, right? I usually add some crusty bread to these poached eggs to balance the carb intake. And for me, spicy poached eggs + bread sounds like the perfect breakfast to start any day of this new year. I sometimes also add more veggies like grated carrots or even cooked chickpeas to this recipe. Even a sprinkle of your favorite toasted seeds will make this super awesome.
In fact, this shakshuka recipe is just a fun twist on your regular poached eggs. At the same time, it’s a classic favorite loaded with Middle Eastern flavors.
Well, to the recipe. Start off by sautéing onions in oil followed by ginger and garlic. Tomatoes play a huge role in flavoring this dish. So, we’ll be adding both tomato paste and canned tomatoes. Feel free to replace canned tomatoes with fresh ones if you like.
We’ll also add in a few spices like ground cumin, paprika and red chili powder. Once the tomato mixture is cooked, make small indents and crack the eggs into the holes. Poach eggs to your liking. Runny or well cooked- it’s your choice. Finish with a sprinkle of your favorite herbs.
The best part is that you can prepare breakfast in a flash. About 15 minutes is all you need to prepare this healthy breakfast. Cool.
- 1 tbsp oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 cup chopped bell pepper or capsicum (green or red)
- 2 tbsp tomato paste (tomato purée)
- 2 x 400g canned diced tomatoes (or 4 cups diced fresh tomatoes)
- 1 tsp ground cumin (cumin powder)
- 1 tsp paprika
- 1 tsp red chili powder
- ½ tsp white sugar
- 6 eggs
- Salt and pepper, to taste
- Chopped parsley or cilantro (coriander) leaves, to garnish
- Heat oil in a pan over medium-high heat. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until they turn soft and translucent. Add garlic. Sauté, stirring, for 1 minute or until aromatic. Add bell peppers. Sauté, stirring occasionally, for 5 minutes or until tender.
- Add tomato paste and canned tomatoes. Cook, stirring occasionally, for 4-5 minutes or until the mixture thickens slightly. Add cumin, paprika, chili powder, and sugar. Stir. Season with salt and pepper. Sauté, stirring constantly, for 2 minutes.
- Make 6 large indents in the tomato mixture using a spoon. Crack an egg into each indent. Reduce the heat to low. Cover and cook for 10-15 minutes or until the eggs are cooked to your liking (runny to well cooked).
- Garnish with chopped parsley or cilantro (coriander) leaves.
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