Shakshuka - Linsey Corbin edition

Shakshuka is a popular Middle Eastern breakfast dish with poached eggs in a spicy tomato sauce - it's vegetarian, comes together easy, and is a healthy meal!

Inspiration:

The short version: this Shakshuka Recipe is a popular Middle Eastern breakfast with poached eggs in a spicy tomato sauce - it's vegetarian, easy, and healthy.

The extended version: Shakshuka is a classic and popular Middle Eastern breakfast recipe made from wholesome ingredients. This traditionally vegetarian dish has a rich, spicy tomato base that easily comes together by cooking a thick sauce with a mixture of onions, bell peppers, and common Middle Eastern spices such as cumin, cayenne, and paprika. Then, eggs are poached in the deepened stew-like tomato sauce for a one-pan breakfast. Top it off with a sprinkle of feta, greens, and sliced avocado.

We had this last week (for two) and had leftovers the next day. Most definitely recommend for breakfast, lunch, or breakfast-for-dinner.

Ingredients:

serves 2-4

2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, seeded and diced
¼ teaspoon salt, + more to taste
¼ teaspoon black pepper, + more to taste
1 small zucchini, sliced
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)
1 28-ounce can crushed tomatoes
1 6oz can tomato paste
3 to 5 eggs
½ cup crumbled feta cheese
¼ cup fresh parsley or cilantro leaves, chopped
1 avocado, thinly sliced
Microgreens for garnish, optional

To serve:
Fresh, toasted bread, for dipping

Instructions:

Heat the oil over medium heat in a 12-inch skillet. Add the onion, red pepper, salt, and pepper and cook until the onion is soft and translucent, 6 to 8 minutes. 

Reduce the heat to medium-low and add the zucchini, garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and tomato paste. Simmer for 15 minutes until the sauce is thickened.

When the sauce is thickened and well-seasoned, make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.

Season with salt and pepper to taste and sprinkle with the feta, parsley or cilantro and thinly sliced avocado.

A quick note

I am never not sneaking in an extra veggie here or there, so feel free to add some of your favorites (I used zucchini above) to this great dish.