Shakshouka
I simply fell in love when I ate Shakshouka for the first time . It is filling, grounding and comforting. And super nutritious.
I serve it for brunch, lunch or dinner-and it tastes even better the day after if you have any left overs.
Ready in 15-20 minutes / 2-3 servings
Tips
Make a vegan version by replacing the eggs with soybeans, kidney beans or grilled tofu and serve with coconut yogurt.
Ingredients
1-2 onions (red or yellow)
1 bell pepper,
2-3 cloves garlic, minced
1-2 tsp ground cumin
1-2 tsp sweet paprika
2-4 tbsp sundried tomatoes/tomato paste
1/4 tsp chili flakes (optional, for heat)
500 g fresh or canned tomatoes
70 g spinach
Salt and pepper, to taste
4-6 eggs
Any fresh herbs as topping
OPTIONAL TOPPINGS:
Mixed seeds and nuts (not chia)
Roasted lentils, greek yoghurt and raisins
Crumbled feta cheese and pomegranate seeds
Sliced avocado and hempseeds
Preparation
Slice onion and garlic finely. Chop bell pepper and tomatoes into cubes.
Heat olive oil in a large pan over medium heat. Add all spices, onion and garlic and cook while stirring for 5 min until soft and golden.
Pour in the chopped tomatoes, bellpepper and sundried tomatoes/tomatopaste, season with salt and pepper, and let simmer for about 10–15 minutes, uncovered. The sauce should thicken slightly. Add in the spinach and stir around.
Use a spoon to make small craters in the sauce. Crack an egg into each pocket.
Cover the pan and cook gently for 5–7 minutes, or until the egg whites are set but the yolks remain soft (or to your liking).
Sprinkle with fresh herbs and the topping of your choice.
Serve with a nourishing sourdough bread.
For more support, guidance and tools, you can also explore our services, including our Feasting while Fasting Program and Nourish to Flourish Course.
