Save-the-date Shakshuka
5 colorsTHE WHY BEHIND THIS RECIPE
Alex and I love this Shakshuka recipe so much we actually included a photo of us making it and the recipe on the save-the-date for our wedding (scroll down to see said save-the-date). We make a variation of this, sometimes swapping out the veggies or doing a full-green shakshuka) almost every weekend for brunch or lunch. We often buy whatever seasonal veggies speak to us at the farmers market, or that come in our weekly community sponsored agriculture box and throw them in. The key to this dish is having a great harissa paste or sauce, and some high quality tahini to top it off.
Yields: 3-4 servings
Total time: ~30 minutes
Prep time =10 minutes
Cook time = 20 minutes
WHAT YOU NEED
For the shakshuka:
2 tablespoons olive oil (for sautéing)
2 tbsp harissa paste (we love Mina Spicy Harissa)
1 tbsp tomato paste
1/2 a yellow onion, diced (Alex usually does this part)
4 cloves garlic, finely chopped (Sonja usually delegates this part to Alex too 😉)
2 large peppers, diced in 1/4-inch pieces (We like doing one red and one orange for more COLOR)
1 tsp ground cumin
2 tsp smoked paprika
pinch of cayenne pepper (optional, but we usually add it in!)
1 large can (28oz) diced tomatoes
6-8 organic pasture-raised eggs
salt and pepper
FOR THE TOPPING
1/2 cup plain greek yogurt
2 tbsp tahini
1 tbsp sumac
2 tbsp lemon juice
Parsley and feta for topping (optional, but delicious)
HOW TO DO IT
In a large frying pan over medium heat, warm the olive oil and then add the garlic and onion, saute for 3-4 minutes. We recommend you give your partner a big hug while you wait for the onion to soften!
Then add harissa, tomato paste, peppers, cumin, smoked paprika, cayenne pepper, and a generous pinch of teaspoon salt and saute for about 7-8 minutes, until the peppers soften.
Next, add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened. Taste and adjust seasoning as you wish! We believe taste testing is very important!
Make 6-8 little dips in the sauce. Gently break the eggs and carefully pour each in its own dip. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks, but if you do - it’s okay!
Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Towards the end, sprinkle on the feta and parsley. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates.
Mix yogurt, tahini, lemon juice, and sumac together, and put a large dollop on top of each bowl!
Nutritional Info
Makes about 4 servings, we both usually have 2 servings
Calories: 301
Carbohydrates: 18g
Fiber: 5g
Net carbs: 13g
Protein: 14g
Fat: 19g
Sodium: 554mg
Sugar: 4g
