This traditional Middle Eastern dish, pronounced “shaq-shoo-kah,” is served for breakfast, but you can eat it anytime. It can be served with yogurt, kefir, or tahini.
SERVES 2
1 tablespoon grapeseed oil
1 large sweet onion, sliced
1 red or green pepper, chopped
1 small hot pepper, seeded and chopped
4 garlic cloves
3 to 4 cups very ripe tomatoes, chopped
⅔ cup chickpeas (if canned, use BPA-free)
2 teaspoons cumin
1 teaspoon salt
1 teaspoon ground pepper
2 tablespoons tomato paste
2 cups spinach
4 large pastured eggs
¼ cup fresh parsley, chopped
In a large deep pan, heat the oil over medium heat and sauté the onion until brown. Add the peppers and garlic.
Cook for about 5 minutes until soft, then add the tomatoes, chickpeas, cumin, salt, and pepper. Cover and cook on low heat for another 5 to 10 minutes, stirring often. Add the tomato paste and stir well.
Add the spinach and let the vegetables simmer for another 10 to 15 minutes until you’ve made a thick sauce. Feel free to taste and adjust the seasonings if needed.
Once the sauce has thickened, make four small wells in the pan. Carefully crack each egg and place one into each of the wells. It might be easier if you crack each egg individually into a glass and gently pour it into the sauce. Make sure that the yolks do not break. The egg whites should spread out over the sauce; use a fork to swirl the whites if needed.
Once you’ve added all the eggs, cover the shakshuka for 5 to 10 minutes until the egg whites have cooked. The yolks should remain slightly runny. Remove from the stove and top with fresh parsley.
Garnish with yogurt or kefir. Definitely experience this recipe while it’s hot!