Hello and welcome to day 2 of my healthy living-focused week (see yesterday’s post here). Slash food-focused. Because y’all asked for more recipes and I live to serve.
Every once in a while, something I post on Instagram or on Instagram Stories causes so many of y’all to reach out that I decide to write a blog post. And, occasionally, my friends Yasmina and Kasey berate me until I agree to post said blog post.
So basically I’m writing this post because I’ve been guilted into it. But, on the plus side, this traditional shakshuka recipe is absolutely delicious, healthy (it’s a Whole30-friendly recipe!), and insanely easy to make. AKA it’s the perfect brunch dish to feed a crowd. Or just one very hungry human.
What I’m Wearing:
Sweater: cupcakes and cashmere | Leggings: Athleta
I first tried shakshuka while on vacation in Israel five years ago. Ever since then, this traditional shakshuka recipe has been one of my favorite go-to dishes to make for legit any meal.
In 2017, when I was in Paris for Christmas, my friend got sick. Before you feel bad: don’t. It was simply the man flu. I was walking around with bronchitis and strep throat, making do and enjoying my time, and here he was with the sniffles and it was as if he were dying of cholera. He was quite dramatic about the whole thing.
Since my friend was out of commission and refusing to leave the apartment DESPITE THE FACT THAT WE WERE IN PARIS, I had to improvise. So, instead of going out for Christmas brunch, I decided to take over the meal and I threw together the most random dishes, based on what I could find in the grocery store. And it was delicious. We had pancakes, mimosas, and, of course, my favorite traditional shakshuka recipe!
- 1 tbsp of olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, seeds removed and julienned
- 1 tsp cayenne pepper (or more to taste)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp sea salt (or more to taste)
- 1/2 tsp freshly ground black pepper (or more to taste)
- 1 28oz can of tomatoes diced in tomato juice (can substitute 8 freshly diced tomatoes)
- 6 eggs
- Heat oil in a deep skillet over medium-high heat.
- Add onion, garlic, and bell pepper. Cook for 10 minutes, stirring occasionally.
- Add cayenne pepper, cumin, paprika, sea salt, and freshly ground black pepper. Stir to mix.
- Pour in can of tomatoes diced in tomato juice. Stir to incorporate and leave to simmer for 10 minutes until it thickens (stir occasionally so the bottom doesn't burn).
- Make 6 indentations in the tomato mixture and crack eggs (like egg in hole).
- Cover and leave to simmer for 5 minutes or place in oven at 375°F for 5-7 minutes.
- Once the whites set, remove from heat and serve. This shakshuka recipe is best served with toasted challah!