Shakshuka is a Middle Eastern dish that makes for an easy, simple and all-around perfect one-pan meal.
I make my own version with a vegetable-packed twist as a form of healthy comfort on rainy or busy days. It’s even better when I can dig in and scoop up all the warm tomato and eggy goodness with a slice of freshly baked sourdough or pita.
Egg + Tomato Shakshuka
- 1-2 teaspoons extra virgin olive oil
- ½ red onion, finely chopped
- 1 orange bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup spinach, chopped (you can use frozen if you don’t have fresh)
- 5-6 Brussels sprouts, shredded or finely chopped
- 1 zucchini, chopped
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- 2 springs of parsley, finely chopped
- 1 can of tomatoes
- ½ cup of low-sodium chicken (or vegetable) stock
- 4 eggs
- Salt & pepper
- To serve: red pepper flakes and lemon zest
- Heat olive oil in a deep medium-sized skillet over a medium-high heat.
- Stir in the onion, peppers, spinach, Brussels sprouts and zucchini with a little salt and pepper until the onion is translucent, about 3-5 minutes. Add the cayenne pepper, smoked paprika and half of the chopped parsley.
- Stir in tomatoes. Then add chicken stock and bring to a light simmer. Cook for 5 minutes.
- Make a little divot where you will gently insert the egg. Crack one egg into a small cup and carefully pour into the divot. Repeat until all eggs are in place. Cook until the egg whites are firm but the yolk is still soft on the inside, about 2-3 minutes.
- Garnish with remaining parsley, red pepper flakes and lemon zest.
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