Shakshuka

Recipe PREP 10 min COOK 25 min

Shakshuka

PREP 10 min COOK 25 min

Description

This comforting Middle Eastern dish of poached eggs simmered in a spiced tomato and pepper sauce makes for a deeply satisfying meal. Eggs bring sleep-supporting vitamin D and melatonin, while tomatoes and peppers provide tryptophan to boost serotonin. Spinach and thyme add magnesium, helping calm the nervous system. High in antioxidants, this dish fights oxidative stress and improves relaxation.

Ingredients

2 to 3 SERVES

1 Tbsp (10 g) ghee or olive oil
1/4 cup (40 g) diced onion
1/4 cup (35 g) diced red bell pepper
1/2 serrano chile, chopped
1 garlic clove, minced
1 tsp ground cumin
1 tsp Spanish paprika, plus extra for garnish
½ tsp fresh thyme leaves
1 cup (260 g) chopped tomato
1 Tbsp (15 g) tomato paste
2 tsp (10 ml) honey
3 medium-size eggs
1 tsp salt
½ cup (120 ml) olive oil
1 cup (17 g) fresh cilantro leaves and stems, plus extra for garnish
½ cup (14 g) baby spinach

Directions

Step 1

In a cast-iron skillet or heavy-bottomed pan over medium heat, heat the ghee. Add the onion and cook for 3 minutes, or until translucent, stirring often. Add the bell pepper, chile, garlic, cumin, paprika, and thyme and cook for 30 seconds. Stir in the tomato and tomato paste. Drizzle with the honey. Cook for 5 -7 minutes, or until the tomatoes are soft.
Step 2

Using a wooden spoon, make 3 wells in the vegetable mixture. Crack 1 egg into each well. Sprinkle with the salt. Turn the heat to low and cover the pot. Simmer for 10 minutes, or until the eggs are almost set.
Step 3

In a blender, combine the oil, cilantro, and spinach and blend on medium speed for 4 minutes. Strain the cilantro oil into a small bowl.
Step 4

Once the eggs are cooked, divide the shahshuka among bowls and drizzle each bowl with a tablespoon of the cilantro oil. Garnish with the chopped cilantro and paprika , if desired. The remaining cilantro oil can be stored in the refrigerator for 5 days or in the freezer for up to 6 months.

About the author

Vanessa Mehri

Vanessa, a chef with Swiss roots and a Kenyan upbringing, has crafted two beloved cookbooks that showcase her East African culinary expertise. Her humorous side can be seen on social media where she passionately encourages people to embrace real food and actively works towards reducing food waste.

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