Shaksouka is my absolute favorite breakfast to cook up on the weekends when I can play a little music + relax while chopping up veggies and breathing in the aroma of freshly-cut herbs and magical spices. We usually enjoy this traditional Israeli brekkie during the holidays or on a weekend, especially when we have an action-packed day ahead of us + need a huge boost of energy and nutrients. Enjoy the dish on its own or pair your shaksouka with some hummus + pita or gluten-free bread for dipping!
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 tablespoon tomato paste
- 2 teaspoon ground cumin
- 1 clove, crushed
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 jarred roasted red peppers, chopped
- 1 can (28 ounces) diced tomatoes (including the juice)
- 8 large eggs
- 1/4 cup cilantro leaves, chopped, for garnish
- 1/4 cup parsley leaves, chopped for garnish
- 1 teaspoon Green Dream Superfood + Protein Blend
1. Preheat the oven to 400 degrees. In a large ovenproof skillet, heat oil on medium-high. Add onion and cook until softened, about 5-8 minutes.
2. Add tomato paste and cook until it darkens slightly, about 2 minutes. Stir in cumin, garlic, paprika, and cayenne and cook for about 30 seconds. Add red peppers and tomatoes with juice. Simmer about 2 minutes and add salt and pepper to taste.
3. Using the back of a spoon, make 8 indentations in the tomato sauce and crack 1 egg into each. Transfer the pan to the oven and bake until the egg whites are set, but the yolks are still soft, about 5 minutes (cook about 7 minutes if you want the yolks to set).
4. Sprinkle with Green Dream, cilantro, and parsley to garnish.
Makes 4 servings.
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