Shakshuka: if you’re looking for new egg recipes for breakfast, this is one you have to try.
If you’re wondering what is shakshuka, the word actually means “a mixture” in certain Arab dialects, which makes sense. The traditional version is made from a mix of benefit-rich eggs, tomatoes, chili peppers and onions, but there are dozens of modern interpretations of it – from adding in other veggies like eggplant or spinach, to sneaking in cheese and meats.
What Is Shakshuka?
Shakshuka’s background comes from North Africa, where it’s a staple in Tunisia, Libya and Egypt. It’s also extremely popular in Israel, where the egg dish arrived with a wave of North African immigration in the 1950s. It’s often eaten as a breakfast dish because it’s egg-based, but in Israel, it’s not uncommon to have it as a dinner meal, particularly once temperatures drop.
Traditional shakshuka is meat-free and uses pretty basic ingredients; this is part of the reason why it’s remained so popular, as it’s accessible to prepare even if you’re short on cash.
Is shakshuka healthy? For a deliciously simple meal, shakshuka is super good for you. Because of the eggs, it’s a terrific source of protein. It also uses harissa, a Tunisian chili paste made form olive oil, garlic, chili peppers and spices. That means it packs a punch for your taste buds and your gut. My shakshuka recipe also incorporates yogurt and sauerkraut for an anti-inflammation, probiotic kick.
Best of all, it’s quite easy to cook up but makes an impressive dish. It’s naturally gluten-free, too. So if you’re ready to try a new egg recipe for breakfast, you have to try shakshuka.
How to Make Shakshuka
Begin by heating a large cast-iron skillet over medium heat. Then add in the avocado oil, which is known for its healing properties, along with harissa, red peppers, garlic and spices. Cook, stirring the mixture occasionally, until it thickens.
Next, add in the fire-roasted tomatoes and cook the mix for another 10 minutes.
Add in a handful of fresh basil, stirring to mix in.
Then using the back of a wooden spatula, create four indents in the shakshuka mix for the eggs.
Add the eggs to the skillet and cook, uncovered, for another 10 minutes, or until the eggs are as runny or as cooked as you like them.
Serve the shakshuka with yogurt, saukerkraut and more fresh basil.
I hope you enjoy this healthy shakshuka recipe as much – and as often – as I do!
- 2 tablespoons avocado oil
- 1/4-1/2 cup harissa
- 3 tablespoons organic tomato paste
- 2 large red peppers, small diced
- 4 cloves garlic, crushed and minced
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 1-2 teaspoons sea salt
- 1-2 teaspoons pepper
- 1-2 teaspoon crushed red pepper
- ½ cup fire roasted tomatoes
- 2-3 very ripe tomatoes
- 4 pasture raised eggs
- Plain grass-fed yogurt
- 1-2 handfuls of fresh basil
- In a large cast-iron skillet over medium heat, add in the avocado oil, harissa, red peppers, garlic and spices.
- Cook, stirring occasionally, until mixture thickens.
- Add in the fire roasted tomatoes and continue cooking for 10 minutes.
- Using the back of a wooden spatula, form four shallow indents for the eggs.
- Add in the eggs and cook, uncovered for an additional 10 minutes or until eggs are desired doneness.
- Serve topped with yogurt, sauerkraut and basil.