Shaksouka is a traditional Israeli breakfast dish that we usually have as a brunch over the holidays or on a weekend. We usually serve it with pita + hummus, dipping the pita in the sauce. If you’re gluten-free, any gluten-free toast would be awesome with this! Or just omit: the dish on it’s own is glorious.
DID YOU KNOW? A large egg packs 6 g of high-quality protein, which could be why at least one study has found that eating them in the morning may help you lose weight. They’re also full of healthy omega-3 fats, essential vitamins, and antioxidants, which may actually help cut your risk for cardiovascular disease and cancer.
S H A K S O U K A
(makes 4 servings)
{ GATHER }
- 1 T olive oil
- 1 large yellow onion, chopped
- 2 T tomato paste
- 2 t ground cumin
- 1 clove, crushed
- 1 t smoked paprika
- 1/4 t cayenne pepper (optional)
- 2 jarred roasted red peppers, chopped
- 1 can (28oz) diced tomatoes (including the juice)
- 8 large eggs
- 1/4 C cilantro leaves, chopped, for garnish
- 1/4 C parsley leaves, chopped for garnish
- 1 t Green Dream Powder
{ DO THIS }
- Preheat the oven to 400 degrees. In a large ovenproof skillet, heat oil on medium-high. Add onion and cook until softened, 5-8 min.
- Add tomato paste and cook until it darkens slightly, about 2 min. Stir in cumin, garlic, paprika, and cayenne and cook for about 30 sec. Add red peppers and tomatoes with juice. Simmer about 2 min and add salt and pepper to taste.
- 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 egg whites are set but yolks are still soft, about 5 min. (cook about 7 min if you want the yolks to set)
- Sprinkle with Green Dream, cilantro and parsley to garnish.
- Share your pretty picture on IG or twitter tagging us: @philosophiemama!