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Like Poached Eggs? Try Our Shakshuka Recipe

Like Poached Eggs? Try Our Shakshuka Recipe

Written by Liv Langdon
June 21, 2017
Updated January 23, 2019
Category: Recipes

This Shaksuka recipe is a traditional breakfast likely to have North African origins. While we added some optional garnish additions like feta and olives, the foundation is eggs poached in a flavorful tomato sauce with onions, peppers, cumin and paprika. It’s commonly served in countries throughout the Middle East and Northern Africa, and there are also similar variations, such as menemen in Turkey. This popular dish is quick and simple to whip up, involves ingredients you probably already have in your pantry and fridge, and includes only wholesome, real food ingredients. That’s A+ in our book!

Serves: 3
Prep Time: 10 minutes
Cook time: 20 minutes
Difficulty: Easy

Shakshuka Recipe INGREDIENTS

● ¼ cup extra virgin olive oil
● 1 large yellow onion, thinly sliced
● 1 bell peppers (any color), cored, seeded, & thinly sliced
● 1 hot pepper (jalapeno or serrano), cored, seeded, & thinly slice
● 3 garlic cloves, minced
● 28-oz. can organic whole tomatoes
● ½ tsp. sugar substitute*
● 2 tsp. sweet or smoked paprika**
● 1 tsp. ground cumin
● 6 large eggs, pasture raised***
● 2 tsp. Himalayan salt
● ½ tsp. black pepper
● Chopped fresh parsley leaves
● Crumbled feta cheese, optional
● Sliced black olives, optional

*We used Monk Fruit Sweetener by Lakanto.
**We used 1 tsp. of sweet and 1 tsp. of smoked paprika.

***We love using Vital Farms’ pasture-raised eggs!

Shakshuka Recipe DIRECTIONS

1. Heat 3 tbsp. olive oil in a large cast iron skillet on medium heat. Add the onions and peppers. Stir and cook until the vegetables have softened, about 10 minutes. Add in the garlic and continue cooking for another 3-5 minutes.
2. Add the tomatoes, spices, sugar substitute, and about 1 tbsp. of fresh parsley. You can break up the tomatoes with your spatula or spoon in the skillet or crush up with your[clean] hands prior to adding in. Bring the mixture to a simmer.
3. Make 6 spaced-out indentations in the tomato mixture, then gently crack an egg into each indention. You may want to crack each egg into a small bowl first, then add the egg to each hole to avoid breaking the yolk or having egg shells sneak into the mix. Reduce the heat to low, cover with a lid, and cook until the egg whites are set and no longer translucent, about 6-8 minutes.
4. Sprinkle fresh parsley for garnish and a drizzle of extra virgin olive oil on top. If you want to pack in even more flavor, you can add on crumbled feta cheese or sliced olives on top.  Serve with a warm whole wheat pita or fresh sourdough bread to soak up all the goodness, and a side salad for extra greens!

With a B.S. in journalism and a minor in business administration from the University of Florida, Liv Langdon contributes research-supported articles and educational recipe ebooks to the Onnit website. A former personal chef, she translates her skills in the kitchen to recipe development, food styling, and built the organic, locally sourced menu for the Onnit Cafe & Smoothie Bar and Food Truck. Her knowledge and experience in holistic nutrition has allowed her to cook and support some of our professional and collegiate athletes. She has previously worked as an online diet & lifestyle coach, nutrition consultant, personal chef, freelance journalist, and corporate sales director for a fresh meal delivery service. She has been a guest on the Total Human Optimization podcast and the Touching Base podcast. You can find her work in Men’s Fitness Magazine, Born Fitness, and is publishing her first cookbook this summer. Follow her on Instagram @livlangdon.
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