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Recipe Name

Shakshuka

Description

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

Ingredients

3 tbsp
extra-virgin olive oil
1 large
onion, halved and thinly sliced
1 large
red bell pepper, seeded and thinly sliced
1 tsp
ground cumin
1 tsp
sweet paprika
1⁄8 tsp
cayenne, or to taste
1 cup
dark leafy greens, roughly chopped (optional)
15 oz
can whole plum tomatoes with juices, coarsely chopped
15 oz
can garbonzo beans, drained (optional)
3⁄4 tsp
salt, more as needed
1⁄4 tsp
black pepper, more as needed
1 pinch
cinnamon (small pinch, just a hint)
3⁄4 tsp
honey (if tomatoes taste overly acidic)
6 large
eggs
  to taste
garnish: chopped cilantro, parsley, basil, chili pepper or zatar

Instructions

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.