Flavors From Abroad: Shaksouka Recipe

Shaksouka is my absolute favorite breakfast to cook up on the weekends when I can play a little music + relax while chopping up veggies and breathing in the aroma of freshly-cut herbs and magical spices. We usually enjoy this traditional Israeli brekkie during the holidays or on a weekend, especially when we have an action-packed day ahead of us + need a huge boost of energy and nutrients. Enjoy the dish on its own or pair your shaksouka with some hummus + pita or gluten-free bread for dipping!

Gather This:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 tablespoon tomato paste
• 2 teaspoon ground cumin
• 1 clove, crushed
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 jarred roasted red peppers, chopped
• 1 can (28 ounces) diced tomatoes (including the juice)
• 8 large eggs
• 1/4 cup cilantro leaves, chopped, for garnish
• 1/4 cup parsley leaves, chopped for garnish
• 1 teaspoon Green Dream Superfood + Protein Blend

Do This:

1. Preheat the oven to 400 degrees. In a large ovenproof skillet, heat oil on medium-high. Add onion and cook until softened, about 5-8 minutes.

2. Add tomato paste and cook until it darkens slightly, about 2 minutes. Stir in cumin, garlic, paprika, and cayenne and cook for about 30 seconds. Add red peppers and tomatoes with juice. Simmer about 2 minutes and add salt and pepper to taste.

3. 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 the egg whites are set, but the yolks are still soft, about 5 minutes (cook about 7 minutes if you want the yolks to set).

4. Sprinkle with Green Dream, cilantro, and parsley to garnish.

Makes 4 servings.

What’s your favorite exotic breakfast dish? Share it with us on Facebook with #myphilosophie!