Shakshuka

Start your day with protein & veg with this easy to prep dish!

Need something to change up your morning meal routine? This super flavorful dish will do the trick!

Shakshuka (or Shakshouka) is a North African/Middle Eastern dish composed of eggs poached in tomatoes, other veggies, and spices. While I do enjoy eggs for breakfast, this is a dish that can be enjoyed any time of day. It is warm, nourishing, and truly a wonderful meal.

I've always thought this looked stunning and probably tasted delicious, but I avoided it because it seemed a bit cumbersome to make first thing in the morning. So I decided to challenge myself: could it meal prep? YES! Yes it can.

I simply made the tomato sauce in advance and stored it in individual portions. Then in the morning, I reheated the sauce in a pan for a couple of minutes and popped the eggs on top to poach. This took no longer to cook than many of my other breakfast dishes, and not a single knife was used.

I love this dish as a breakfast option because it is a great source of protein and veg. If you are struggling to get enough vegetables in through the day, this is a way to sneak more in. Pair this dish with some pita for carbs and you've got yourself a full meal!

Play around with the spice profile, garnish with yogurt for more protein and healthy fat, there are plenty of ways to make it your own!

Here’s how to make it:

Ingredients:

• 1/2 white onion, diced

• 2 anaheim peppers, seeded and diced

• 1 tbsp olive oil

• 1 tsp garam masala

• 1 tbsp garlic, minced

• 1 tsp ginger, grated

• 1 14.5oz can diced tomatoes

• 8oz of crushed tomatoes

• salt and pepper to taste

• 12 eggs (3 per serving)

• coconut milk and green onion for garnish

**Depending on your preference for consistency, you can adjust the ratio of diced to crushed tomatoes. If you like a chunkier sauce, use more diced. If you want it smoother, use more crushed.

Instructions:

• Chop your 1/2 onion and peppers. Set aside.

• In a small sauce pot, heat 1 tbsp olive oil. Add garam masala and mix in with the oil. Cook the spice until it is slightly toasted.

• Add the garlic and ginger. Cook until fragrant, about a minute.

• Add onion and peppers and sauté until tender.

• Add the tomatoes. Cook for 5-10 minutes, until the flavors have had enough time to combine in the sauce. Add salt and pepper to taste, and adjust any seasoning if necessary.

• If preparing this ahead of time, transfer the tomato sauce into a storage container ( 4 separate storage containers for easy meal prep).

• When you are ready to eat, take one portion and reheat it on a small skillet. When it is hot and bubbling slightly, use a spook to make 3 wells in the tomatoes. Crack an egg directly into each well. Cover and cook just until the top of the egg yolk has turned white. Egg whites should be firm and the yolk should be runny.

• Garnish with a drizzle of coconut milk and green onion. Serve with pita bread.

• Makes 4 servings.

Will you give this recipe a try too? Please let me know in the comments or if there are any other requests you'd like to see me make!