- Naturopathic Medicine
If you have never had shakshuka…you are in for a serious treat! I first discovered this dish while traveling in Morocco years ago and it has been on my ‘top 3 breakfasts list’ ever since. Rich in flavour and in colour, this can be enjoyed for breakfast, lunch or supper. Serve it up with some roasted potatoes, over a bed of quinoa or with some warm pita.
Ingredients: Serves 2-4
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1 bell pepper (any color), diced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp sea salt
- 1 can diced tomatoes, with juices
- 2 cups finely chopped greens, such as Swiss chard, kale, or spinach, tough ribs removed
- 1/2 cup water
- 4 eggs
- Handful chopped parsley
Optional toppings: use cilantro or basil in place of the parsley; crumble some feta on top of the eggs; add more crushed pepper flakes…this is a very flexible recipe so you can modify and adjust it in any way that you like.
- In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened.
- Add the paprika, cumin, coriander, red pepper flakes, salt, and tomatoes. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
- Add the chopped greens and water to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, for about 10 minutes.
- Using a spoon, make 4 wells in the sauce. Carefully crack an egg into each well and cover with a lid. Cook for 5-7 minutes, until the eggs are cooked to your liking.
- Sprinkle the parsley over top. Serve hot with your choice of accompaniments.
Enjoy the explosion of flavours!