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Shakshuka

For a hearty, flavourful meal anytime of day, try this shakshuka recipe.


Shakshuka is a poached egg dish that can be enjoyed for breakfast, lunch, or dinner. The eggs are cooked in a tomato-based sauce along with vegetables and tasty spices. While my version may not be 100% authentic, I like to think it's just as tasty as the original.


This is quite a flexible dish and one I consider to be a "leftovers" dish. You can swap or omit many of the vegetables that don't appeal to you, or you don't have on hand. If you have some vegetables that need to be used before they start to spoil, chop them up and toss them in. Shakshuka is an Arabic word that means "all mixed up" after all.


It is intended to be a wee bit spicy, so if you leave out the jalapeño pepper, add in 1 teaspoon of chili powder to compensate.


You can make this dish dairy-free by leaving off the goat cheese, otherwise it is suitable for ovo-lacto vegetarians, and it's gluten-free.

 

Ingredients

(Makes 6 servings | Serving size = 1 egg plus sauce)

  • 1 tablespoon avocado oil

  • 1 medium sweet onion, diced

  • 1 cup cremini mushrooms, sliced

  • 1 small sweet red pepper, deseeded, diced

  • 1 small sweet green pepper, deseeded, diced

  • 1 small jalapeño pepper, deseeded, diced

  • 2 large cloves garlic, minced

  • 2 teaspoons paprika

  • 1 teaspoon cumin

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon turmeric

  • 1, 28 fl. oz. can San Marzano tomatoes, crushed

  • 6 eggs

  • salt and pepper to taste

  • 1/2 cup fresh cilantro

  • 1/2 cup goat cheese, crumbled

 

Directions

In a skillet over medium high heat, heat the oil. Add the onion and mushrooms and sauté until the onion becomes translucent (about 5 minutes). Next, add the peppers and garlic and stir to combine. Cook until the peppers start to soften.


Add the spices and mix well. Sauté an additional 5 minutes then add the tomatoes. Reduce the heat to medium and cook for 15 to 20 minutes to reduce the liquid in the sauce.


Using a spoon, make 6 wells in the sauce. Into each well, crack one egg trying not to break the yolks. Once all 6 eggs are nested, cover and poach until the whites are solid and the yolk is at the stage of runniness you prefer.


Lightly sprinkle salt and pepper over the eggs and garnish the pan with fresh cilantro and crumbled goat cheese. Serve and enjoy.

 
 

Nutritional Information Per Serving:

total calories = 174 | total fat = 8.34g | saturated fat = 3.21g | cholesterol = 201.67mg | sodium = 379.2mg | carbohydrates = 14.67g | dietary fibre = 3.71g | sugars = 10.03g | protein = 9.88g

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