Transport yourself to the old streets of Israel or Morocco with this deliciously simple dish. Shakshuka is Arabic for “mixture,” and this dish is found in all parts of the Middle East as a staple breakfast or even dinner meal. The flavor in this dish is completely natural (like many of the yummy foods from other countries) relying on fresh spices, peppers, and caramelized onions to really make the flavor so incredible and bold.
I was scrolling through Instagram one day and came across this recipe by Leota Melinda and it captured my eye immediately from the vivid colors and the way the eggs were perfectly cooked on top of the mixture. Eggs have been my go-to brunch option lately and I’m constantly learning new ways to cook them. The eggs in this recipe are baked, which is really cool and I absolutely LOVED the texture. It’s almost like a boiled egg consistency but a little softer. This mixture is usually served with side of sourdough bread to dip into the sauce, rounding out your completely healthy meal with veggies, proteins, and clean carbs.
I’ve personally never been to Morocco or Israel, but they are definitely on my list of must-sees. I would love to have this dish someday when I visit on of those places and see how it compares! Shakshuka is traditionally cooked in a cast-iron skillet like this one, and I highly recommend a skillet of this type not only for this recipe, but so many others. It used to be what people relied on for their meals which I think is incredibly interesting, and it always bakes the recipe to perfection.
My Mom and I were joking how we probably smell like a garlic clove all the time because practically everything I have been making lately uses garlic; I swear I’m part Italian (but not really). I personally think a recipe can never have too much garlic. I always add more than the recipe calls for. The health benefits of garlic are pretty fantastic, so I guess that cancels out the smell a little bit. I read that one way to get rid of the garlic smell is by chewing on parsley or mint leaves. Regular techniques like brushing or mouth wash usually don’t completely eliminate the smell.
- 2 T. organic extra virgin olive oil
- 1 large organic onion, vertically sliced
- 1 organic red bell pepper, thinly sliced
- 3 cloves organic garlic, minced
- 2 T. tomato paste
- 2 tsp. cumin
- 1 T. sweet paprika
- ½ tsp. red pepper flakes (or more, depending on how spicy you would like it)
- 1-28 oz. can crushed tomatoes
- 1 tsp. Celtic sea salt
- 4-6 eggs
- sprinkle of Stevia (optional)
- ⅓ C. crumbled feta
- 3 T. parsley, chopped
- sourdough bread for serving (optional)
- Preheat oven to 375 degrees.
- In a large cast-iron skillet, heat olive oil to medium. Add onion and bell pepper. Sauté for 10-15 minutes or until they start to brown and caramelize. (Don't rush this, the flavors will really develop during this time, and it will smell AMAZING by the way)
- Add the garlic and sauté for another minute. Then, add the tomato paste and spices.
- Combine well and cook for 2-3 minutes more. Add the crushed tomatoes and salt. Let simmer 10-15 minutes. You can add more salt or spices here, depending on your preference. I also like to add a little Stevia to sweeten up the mixture JUST A TAD.
- To cook the eggs, make 4-6 wells in the skillet with the back of a spoon.
- Crack the eggs into the individual wells and carefully spoon a bit of sauce over the whites of each egg. Top with crumbled feta.
- Carefully transfer the skillet to the oven and bake for 5-8 minutes until the whites are set, but the yolks are still runny.
- Top with parsley and a little more crumbled feta, and serve with a warm slice of sourdough bread. Enjoy!
Items used to make this recipe extra-delish:
If you get a chance to try this recipe and LOVE it, please tag me in your picture on Instagram @adancersplate or #embraceyourplate so that I can see your scrumptious creation! <3