Shakshuka is a classic North African and Middle Eastern dish that can be served at any time of the day. Served as breakfast, it is a great way to support your immune system at the start of your day as it consists of nutritionally rich ingredients including tomato, poached eggs, garlic, onion and peppers.
The onion, tomatoes and pepper used in Shakshuka are rich in Vitamin C and B6, and you’ll get a good power-up from a whole host of other vitamins and minerals for e.g. Vitamin A, iron, magnesium and potassium not to mention the added bonus of Vitamin D3 from the eggs.
The recipe below can serve 4 if you use 4 eggs, but for an extra nutrition boost now that we need it most, the version pictured was for 2.
- 1 medium organic onion chopped
- 1 organic red bell pepper, seeded and chopped
- 2 organic garlic cloves
- 2 tsp paprika
- 1 tsp cumin
- 1 400g can chopped organic tomatoes
- 1 small chilly (optional)
- 2-4 organic eggs from pasture-raised hens
- salt and pepper
- cyan pepper to taste (optional for a bit of extra punch)
- 1 small bunch of fresh coriander chopped for garnish
- a handful of feta cheese crumbled (optional)
- Heat a little bit of olive oil on medium heat in a medium-sized saute pan. Add the onions and red pepper and cook for roughly five minutes until the onions soften and become translucent.
- Add the garlic, paprika and cumin for another minute until they become fragrant. This wakes up the aromatic oils within the spices to give it a bit of extra punch.
- Add the can of tomatoes and season with salt and pepper.
- Make little wells within the mixture and crack the eggs directly into the sauce. Cover the pan with a lid and cook for 5-8 minutes on medium heat, until the eggs are cooked just the way you like it.
- To serve, garnish with the chopped coriander and crumbled feta (optional, I didn't have any so skipped the feta on my version), and spoon over toast as pictured or add chunky fresh bread.