Have you heard of Shakshuka? I hadn’t until recently when I kept seeing these amazing recipes looking dishes on instagram with eggs and some sort of sauce. I did a lot research and it originated in Tunisia and became very popular in the Middle East and Mediterranean regions and most recently has become more popular over here in the US. The recipe below serves 2 but you can easily double the ingredients for a family sized meal. I would recommend a heavier breakfast like this for a nice Sunday brunch.
1 yellow onions, peeled and diced
3 cloves garlic, peeled and diced
1 red bell pepper, diced
1 teaspoon organic paprika
1 teaspoon ground cumin
1 teaspoon organic ground coriander
1 teaspoon organic crushed red pepper flakes
2 teaspoons sea salt
1 28-oz can diced tomatoes, with juice
2 cups finely chopped spinach
3 or 4 eggs
Few sprinkles worth of chopped cilantro
- In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook for 10 minutes.
- Add the paprika, cumin, coriander, red pepper flakes, salt and tomatoes. Cook uncovered and stirring occasionally for about 10 minutes until thickened.
- Add the spinach, almond milk with olive oil and continue to cooker another 10 minutes.
- Take a spoon and make an indent in the sauce for the egg to be placed. Crack the egg and pour into the scoops. Cook for another 10 minutes with the lid on.