Shakshuka
  • CourseBreakfast, Main Dish
  • CuisineBudget-friendly
Servings
3servings
Servings
3servings
Ingredients
  • 2Tbsp coconut oil
  • 1each yellow onion, diced(or use what you have!)
  • 2each garlic cloved, minced
  • 1med red bell pepper, diced
  • 1tsp. paprika
  • 1/2tsp. cumin
  • 1/2each dried chiliuse to preferred spice preference
  • 2cups kale, washed, stemmed, & choppedoptional
  • 1Tbsp dried basil(or 1 handful fresh, chopped)
  • 214 oz. whole plum tomatoes
  • 4-6each eggsdepending on what fits in the pan
Instructions
  1. Saute onions over med heat until soft and golden brown.
  2. Add garlic, bell peppers, and (optional) veggies stirring until soft and golden brown.
  3. Add seasoning adding salt and pepper to taste. Continue to cook until spiced become aromatic (couple minutes).
  4. As the tomatoes cook, use the back of the spoon to break them down. Season to taste with salt and pepper. Let simmer for approximately 15-20 minutes.
  5. Make small divots in the sauce for the eggs and carefully crack the eggs into them. Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set. Serve with a few leaves fresh basil (optional) and whole grain brown bread or pita.
Shakshuka
Print Recipe
  • CourseBreakfast, Main Dish
  • CuisineBudget-friendly
Servings
3 servings
Servings
3 servings
Ingredients
  • 2 Tbsp coconut oil
  • 1 each yellow onion, diced (or use what you have!)
  • 2 each garlic cloved, minced
  • 1 med red bell pepper, diced
  • 1 tsp. paprika
  • 1/2 tsp. cumin
  • 1/2 each dried chili use to preferred spice preference
  • 2 cups kale, washed, stemmed, & chopped optional
  • 1 Tbsp dried basil (or 1 handful fresh, chopped)
  • 2 14 oz. whole plum tomatoes
  • 4-6 each eggs depending on what fits in the pan
Servings: servings
Units:
Instructions
  1. Saute onions over med heat until soft and golden brown.
  2. Add garlic, bell peppers, and (optional) veggies stirring until soft and golden brown.
  3. Add seasoning adding salt and pepper to taste. Continue to cook until spiced become aromatic (couple minutes).
  4. As the tomatoes cook, use the back of the spoon to break them down. Season to taste with salt and pepper. Let simmer for approximately 15-20 minutes.
  5. Make small divots in the sauce for the eggs and carefully crack the eggs into them. Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set. Serve with a few leaves fresh basil (optional) and whole grain brown bread or pita.
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