Shakshuka With a Healthy Twist
Shakshuka, also known as Shakshouka, isn't just limited to breakfast—it's a delightful egg breakfast recipe that also fits perfectly any time of the day.
Bursting with rich tomato goodness, aromatic spices, and perfectly poached eggs. It's a flavourful and satisfying meal that's quick and easy to prepare. Enjoy the versatility and deliciousness of Shakshuka at any mealtime!
What Is Shakshuka?
Shakshuka, originating in North Africa, captivates taste buds in Middle Eastern and Mediterranean cuisines worldwide.
The dish has roots in countries like Tunisia, where it's a breakfast staple. Its popularity spread, and now people all over the world cherish it for the tasty mix of eggs, tomatoes, and spices.
Shakshuka tastes different in each place because of its local flavours. In North Africa, it might carry a spicier kick with cumin and harissa, while in Israel, a milder version with bell peppers and onions is common.
Mediterranean variations often include feta or olives. Every area adds its special touch, making it a mix of diverse and delicious flavours.
In our home, we make Shakshuka healthier by adding veggies and beans for more fibre and protein. I enjoy the flexibility of using whatever veggies and beans we have. It feels like a new dish each time, yet it keeps the original taste from the main ingredients.
Serving Up Shakshouka Bliss: A Flavourful Feast for Every Palate
Serve Shakshuka piping hot, straight from the pan.
Sprinkle with fresh herbs like parsley or cilantro and crumbled feta of mozzarella cheese for a burst of flavour.
Pair it with crusty bread, pita, or rice to soak up the delicious sauce. A dollop of yogurt on the side adds a creamy touch.
Enjoy!
Discover a wholesome delight with our 'Shakshuka with a Healthy Twist.' This Mediterranean-inspired dish takes the classic Shakshuka to new heights by infusing it with a vibrant array of fresh vegetables.
The rich tomato base, hearty chickpeas, and a medley of extra veggies create a symphony of flavours that will awaken your taste buds.
Topped with perfectly cooked eggs, this dish not only tantalises your palate but also nourishes your body with a burst of goodness. It's a deliciously balanced twist on tradition, perfect for a hearty and healthy meal any day!
- 1 large eggplant
- 2 medium zucchinis
- 1 can of chickpeas, (drained and rinsed)
- 2 tbsp of tomato paste
- 1 medium onion, (finely chopped)
- 4 eggs
- 2 medium tomatoes, (diced)
- 20 g of garlic, (minced)
- 20 g of ginger (finely grated)
- 1 tbsp of mixed spices (such as cumin, paprika, and coriander)
- 4 tbsp of olive oil
- Salt and pepper to taste
- 1 cup of water (adjust as needed for desired consistency)
- (Grated cheese for topping)
- (Fresh herbs (e.g., parsley or cilantro) for garnish)
Heat olive oil in a large skillet over medium heat.
Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
Add the diced eggplant and cook for 2-3 minutes until it starts to soften.
Stir in the diced tomatoes and continue cooking for another 2 minutes.
Add the drained chickpeas, mixed spices, salt, and pepper. Allow the mixture to simmer for a few minutes to let the flavours meld.
If needed, add 1 cup of water to achieve your desired consistency.
Stir in the tomato paste and let the mixture simmer for an additional 5 minutes.
Add the sliced zucchini and simmer for 2-3 more minutes until they are just tender.
Create small wells in the mixture and carefully crack the eggs into each well. Simmer until the eggs are cooked to your liking (1-2 minutes for runny yolks).
Optional: Sprinkle grated cheese over the top and cover the skillet until the cheese is melted.
Garnish with fresh herbs and serve hot with your favourite bread. Enjoy your delicious and improved Shakshuka!
