Shakshuka is one of my all time favorite, simple, healthy protein packed dishes that can be enjoyed any time of day! The recipe originated in Israel and other parts of the Middle East and North Africa but you can make it your own by adapting it to include your favorite spices as I have done here!!
This is a simple nutrient dense combination of simmering tomatoes, onions, garlic, kale, paprika and cayenne with gently poached eggs. Topped with loads of parsley this is a satisfying and tasty recipe I guarantee you’ll make time and again.
Summary
- Prep Time: 10 Mins
- Cook Time: 15 Mins
- Serves: 2
Ingredients
300g Chopped Fresh Plum Tomatoes
(Approx 3-4 pieces chopped into large cubes)
100ml Water
4 large Eggs
2 tbsp Olive Oil
2 cloves of Garlic, minced
1 medium Red Capsicum, finely diced
1 small white or yellow onion, finely diced
1⁄2 tablespoon Paprika
1⁄4 teaspoon Salt, or to taste
1⁄4 teaspoon Cayenne Pepper
1⁄4 teaspoon Dried Oregano
1 Small Loaf Buckwheat Sourdough Bread
1 Cup Fresh Kale finely chopped
1 Bunch Fresh chopped Parsley To serve
Directions
1. Add olive oil to a large skillet over medium heat. Add onion and capsicum and pan fry for 5mins or until soft and starting to brown. Add garlic and sauté for another 1-2mins.
2. Next add your spices paprika and cayenne pepper. Stir and sauté for another 2 minutes before adding in your tomatoes and water. Stir to combine.
3. Add salt, black pepper and kale. Allow to simmer on low heat for 2-3 mins until it begins to reduce ever so slightly.
4. Carefully crack in your eggs, cover, and simmer for 2-3 mins, or until the whites of each egg are mostly opaque. Consider moving the skillet around every now and then so the eggs cook evenly.
5. Take off the heat when the yolks are to your liking. Approx 5mins for running yolks. Be aware that the eggs will continue cooking once taken off heat too.
6. Season the yolks with a pinch of salt and pepper and garnish the whole dish with fresh parsley.
7. Serve 2 eggs with 1 Slice of Buckwheat Sourdough Bread.