Serves: 4
This month's featured recipe, Shakshuka, meaning "all mixed up" in Arabic, combines the richness of eggs poached in a flavorful tomato sauce, boasting a protein-packed and nutrient-rich dish with each egg providing 6-7g of protein and tomatoes offering the highest natural source of lycopene, an essential antioxidant supplying around 80% of lycopene in the US diet.
Ingredients
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1 Tbsp. olive oil 1 small onion, diced 1 clove garlic, minced 1 orange bell pepper, seeded and diced 28 oz. can diced tomatoes, no salt added 15 oz. can chickpeas, rinsed and drained 1 cup vegetable stock, or as needed 2 Tbsp. tomato paste 1 bunch kale, about 1 lb., roughly chopped 1 tsp. chili powder |
2 tsp. cumin 2 tsp. paprika Large pinch of cayenne, or to taste, optional Pinch of salt, or to taste Pinch of pepper, or to taste 6 large eggs 1 Tbsp. parsley, minced, for garnish, optional Hot sauce, optional Feta, mozzarella, or cheese of choice, optional Pita bread, toast, or brown rice, optional |
Method of Preparation
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about a minute more.
- Add the bell pepper and cook until softened, about 7-10 minutes.
- Add diced tomatoes, chickpeas, vegetable stock, tomato paste, kale, chili powder, cumin, paprika, and cayenne if using, salt and pepper to the skillet and bring to a simmer. Reduce the heat to low and simmer for about 5 minutes, until the sauce begins to reduce, and the kale is wilted. Adjust the spice and other seasonings to taste. Add more broth if the sauce feels too thick.
- Poach eggs in the sauce by creating a well for each egg with a ladle or large spoon. Rest the ladle/spoon in the sauce and crack the egg into the spoon. Gently remove the ladle/spoon and
allow the egg to settle in the space left behind. Repeat for the
remaining 5 eggs. - Cover and simmer for 10 to 15 minutes, checking regularly, until the egg whites are cooked through and the yolks are cooked to desired doneness.
- Garnish with minced parsley, cheese, and/or hot sauce, and serve with pita, toast, or brown rice.
Adapted from: https://oldwayspt.org/recipes/shakshouka-shakshuka
