Shakshouka: A Hearty & Healthy Sunday Brunch

 Sunday mornings are made for lingering breakfasts and fueling up for the day ahead. And in our household, nothing quite hits the spot like a vibrant, flavorful Shakshouka. This North African and Middle Eastern dish is a delicious combination of simmered tomatoes, spices, and gently poached eggs. It's packed with protein and nutrients to keep you satisfied all day long.

 

 

 

What We Love About This Dish:

One-Pan Wonder: Minimal cleanup! Everything cooks together in one skillet, making this a convenient and satisfying meal.

Packed with Protein: Eggs and chickpeas provide a healthy dose of protein to keep you feeling full and energized.

Flavorful and Versatile: The combination of spices, tomatoes, and herbs creates a vibrant and satisfying dish. Feel free to customize it with your favorite vegetables or spices.

Perfect for Brunch: Shakshouka is a fantastic option for a leisurely weekend brunch or a quick and healthy weeknight dinner. 

Ingredients (serves 2):

2 tbsp olive oil

3 cloves garlic, minced (approx. 18g)

250g mushrooms, sliced

2 tbsp tomato paste (approx. 30g)

1 tsp ground cumin

1/2 tsp chili flakes (or more, to taste)

1 tsp paprika

800g canned peeled tomatoes

1 can (400g) chickpeas, drained and rinsed

6 eggs

Fresh parsley, chopped, for garnish

 

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sliced mushrooms and sauté for about 5 minutes, until softened and fragrant.
2. Spice It Up: Stir in the tomato paste, cumin, chili flakes, and paprika. Cook for another minute, stirring constantly, to allow the spices to bloom and release their flavor.
3. Add the Chickpeas: Stir in the drained and rinsed chickpeas. Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
4. Simmer the Sauce: Add the canned tomatoes to the skillet. Use a spatula to chop the tomatoes into smaller pieces directly in the pan. Bring the mixture to a simmer, then reduce the heat to low and cook for about 15-20 minutes, or until the sauce has thickened slightly.
5. Poach the Eggs: Use a spatula to create 6 small wells or indentations in the tomato sauce. Crack the eggs directly into the wells.
6. Cook to Perfection: Cover the skillet and cook until the egg whites are set and the yolks are still runny, about 5-7 minutes.
7. Garnish and Serve: Sprinkle generously with fresh parsley and serve immediately with crusty bread for dipping.

What You Can Grow at Home:

Garlic: This kitchen staple is surprisingly easy to grow, even for beginners. Plant individual cloves in the fall for a summer harvest.
Parsley: This versatile herb adds a fresh, bright flavor to countless dishes and thrives in pots or garden beds.
Chili Peppers: If you like a bit of heat, try growing your own chili peppers! Many varieties are suitable for home gardens.

What I used:

Hexclad Skillet - Save to use in the oven and pretty much non stick - Amazon 

This Shakshouka recipe is a delicious and satisfying way to start your Sunday. It's a dish that's sure to become a regular in your breakfast rotation. Give it a try and let me know what you think!