Whether it is mid-summer or the middle of winter, this warm and comforting dish will leave you feeling satiated and energized. Packed full of vitamins and minerals, this dish is as tasty as it is healthful without the sacrifice.

What is Shakshuka?

Shakshuka is composed of poached eggs cooked in a tomato sauce, and sauteed with peppers, onion, garlic, and spices. The origin of this dish has many varying roots, namely, possibilities of Tunisian, Moroccan, and Algerian. Now, with more recent roots in the Middle East and North Africa, my family has claimed it to be a dish of Turkish and Greek Descent as it has evolved over the decades.

Shakshuka is commonly served as a breakfast and/or brunch dish. However, it can be made for any meal as a one-pot dish pack will flavor leaving you satiated and energized for hours.

How to Make: Ingredients and Steps:

This is a simple and easy, one-pot dish that can be made with ingredients you already have in your pantry and fridge! To add more veg to this dish and extra ‘pop,’ I lay a bed or spring mix at the bottom of my bowl to lay my shakshuka on.

Ingredients -

Canned Tomatoes: I like to use tomatoes in pure juice, but tomatoes with additional seasonings can be used. Petite or diced work best.

Sweet Pepper: Mini sweet peppers, orange, yellow, or red can be used.

Yellow Onion: Slightly sweet and carmelizes, permeating flavor through the dish.

Whole Eggs: Added towards the end of cooking and poached in sauce.

Minced Garlic:

Fresh Parsley: To garnish. Fresh cilantro or oregano can also be substituted if preferred.

Feta: To garnish. Plant-based or regular works fine.

Spices: paprika, crushed red pepper, fennel seeds

Salt and Pepper: To taste

Steps -

1. Sautee the diced onion and sweet pepper on medium-low in a skillet or non-stick pan until softened. This should take about 3-5 minutes.

2. Add minced garlic, fresh or from a refrigerated jar - which is what I use. Add the spices, season with salt and pepper to taste, and cook until fragrant, this should take approximately 30 seconds.

3. Add the whole can of diced tomatoes and allow to simmer and meld flavors.

4. Before adding the eggs, make pockets in the tomato sauce with your spatula to cradle the egg and keep it from “running” around the pan. Crack your desired amount of eggs into each pocket. Cover immediately, and allow to cook until the egg white is cooked and the yolk is slightly set but has a runny yolk.

5. Top with parsley and feta, and serve immediately. Enjoy!

   • Serve on top of a bed of spinach and a side of toast to soak up the delicious sauce!