Shakshuka is an easy, nourishing breakfast regularly enjoyed in Israel and other parts of the Middle East and North Africa.
Dr. Zimmerman of Flintridge Family Chiropractic recently introduced me to the dish (his recipe is below). I love its healthy simplicity and bold flavor, and I’m sure to be cooking this again and again.
Stay tuned for the full video on our YouTube channel, as well as our kid-friendly illustrated recipe card!
? Ingredients
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 tsp paprika
1 tsp cumin
1/4 tsp chili powder
2-3 heirloom tomatoes
5 eggs
salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
? Instructions
- Heat avocado oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Add the tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped cilantro and parsley or other tasty greens.
