Today we are making eggs for breakfast! No! wait… its dinner or maybe we want eggs for lunch?!? Such is the versatile nature of this beautiful & flavourful Mid eastern recipe known as Shakshuka!
It is traditionally an Israeli breakfast dish but it can literally be had at any point of time during the day – brunch time being our favorite! Simply put its a concoction of an onion and tomato based gravy topped with half fried eggs and topped with lots of flavour. Sounds simple right? You bet!
We can find joy in the simplest of things and the modest flavours of Shakshuka is sure to bring you lot of joy. We have added a little bit of flavour of our own and made this even more healthy than it already is.
Let’s get making this joyful recipe then:
Shakshuka - Middle Eastern - Israeli breakfast recipe - Paleo + Keto
Shakshuka makes for a completely fulfilling egg breakfast dish... It is ridiculously simple to make and while it is known as a breakfast dish the world over it can literally be had at any point of time during the day
Equipment
- Iron Cast Skillet
- Wooden Ladle
Ingredients
- 2 tsps Coconut Oil
- 1 Onion (Medium Sized - Finely Chopped)
- 2 Garlic Minced
- 1 Tomato (Medium Sized - Finely Chopped)
- 4-5 Button Mushrooms Roughly Chopped
- ½ cup Crushed Tomatoes (Sub with 2 finely chopped tomatoes)
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- ½ tsp Red pepper
- ½ tsp Paprika / Cayenne pepper
- Himalayan Sea Salt As per taste
- Black pepper As per taste
- 2 tbsps Maple Syrup Optional
- 3 Eggs Pastuer Raised, Organic
Garnish
- Kale leaves Finely Chopped
- Baby Spinach leaves Finely Chopped
- Mint leaves Finely Chopped
Instructions
- Start by heating your iron cast skillet and add coconut oil
- Once adequately hot add in the onion and cook until translucent
- Next, add in the minced garlic & saute it along with the onion for about a minute or two
- Once the onion and garlic are done add in the tomatoes and cook until the tomatoes are tender
- Next, add in the mushrooms and cook them until they are tender about a minute or so (even if they are a little uncooked at this stage it should be fine as they will have plenty of time to cook as we proceed with the next steps)
- Add in the crushed tomatoes and mix everything well and cook until it comes to a light simmer (sub with finely chopped tomatoes if you dont have crushed tomatoes)
- Next add in all the spices, turmeric, coriander, red pepper, cayenne pepper or paprika, salt & maple syrup
- Mix well and add a little water to adjust the consistency of the sauce (it should not be very thick)
- Cover the skillet and cook for about 5-7 minutes (until the raw smell of the tomatoes goes away and it is completely cooked)
- Then with the help of your spoon create small well of sorts on the skillet (by separating the portion of the sauce in a circular manner so that you will be able to see the bottom of your skillet) and crack in an egg in each of the wells
- We have 3 eggs so 3 wells if you plan to add more eggs make more wells. Duh!
- Season the eggs with salt and pepper and cover the skillet to cook the eggs to your desired consistency
- We cooked them for about 3 minutes. However, if you like your eggs runny cook for a little less amount of time i.e approx 2 minutes
- Once the eggs are about to be done uncover the skillet and garnish them with all the finely chopped leafy greens as listed
- Cook them for 30 seconds and then switch off the stove
- Let the lid remain covered so that the steam from the eggs and the sauce helps to wilt the leaves
- You can transfer the skillet to another cooktop to prevent the eggs from cooking further
- Serve hot alongwith gluten free bread / tortillas
- Enjoy!
