Shakshuka is a traditional North African stew that is now commonplace in cafes throughout the Middle East. Comprised of eggs poached in spiced tomato stew, Shakshuka is extremely versatile and popular due to its simplicity, its flavorful and healthful properties and its affordability. Eat it for breakfast, lunch or dinner served alone or with sourdough bread. Don’t forget to invite your friends. This recipe adapted by nutrition student Mirit Markowitz was shared with the audience at her talk in January 2015 with fellow student Kelsey Perusse on "One-Pot Anti-Inflammatory Meals," and is in the book Stories and Recipes: An Ode to Bastyr University from the Student Nutrition Assocation.
Heat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
Add dark leafy greens at this point if desired, coat in fat until wilted before adding tomatoes.
Pour in tomatoes and garbonzo beans if using; season with 3/4 teaspoon salt, 1/4 teaspoon pepper, a small pinch of cinnamon and honey if using; simmer until tomatoes have thickened, about 10 minutes.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
Sprinkle with chosen garnish before serving.
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|Source||Recipe adapted by Mirit Markowitz from The New York Times.|