Ingredients
-
For the eggs:
-
2 large organic eggs (or 3 small)
-
Salt and pepper to taste
-
For the tomato sauce:
-
2 cans (28 oz each) crushed tomatoes
-
1 can (4 oz) diced tomatoes
-
1 onion, chopped
-
2 cloves garlic, minced
-
1/2 teaspoon ground cumin
-
1/2 teaspoon paprika
-
1/4 teaspoon turmeric powder
-
1/4 teaspoon cayenne pepper (optional)
-
1/2 cup vegetable broth
-
1/4 cup water
-
1 tablespoon apple cider vinegar
-
1 tablespoon fresh lemon juice
-
Salt and pepper to taste
-
For the topping:
-
1/2 cup sliced mushrooms (any variety), stems removed
-
1/2 cup chopped spinach
-
1 tablespoon extra virgin olive oil
-
1/4 cup crumbled feta cheese (optional)
-
1/4 cup crispy chia seeds (see directions below)
-
Fresh parsley, chopped (for garnish)
Directions
Sub_title: A Budget-Friendly, Gluten-Free, Kid-Friendly, High-Protein, Seasonal Breakfast Inspired by North African Cuisine
Ingredients:
For the eggs:
– 2 large organic eggs (or 3 small)
– Salt and pepper to taste
For the tomato sauce:
– 2 cans (28 oz each) crushed tomatoes
– 1 can (4 oz) diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 cup vegetable broth
– 1/4 cup water
– 1 tablespoon apple cider vinegar
– 1 tablespoon fresh lemon juice
– Salt and pepper to taste
For the topping:
– 1/2 cup sliced mushrooms (any variety), stems removed
– 1/2 cup chopped spinach
– 1 tablespoon extra virgin olive oil
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup crispy chia seeds (see directions below)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the egg mixture: Whisk together the eggs, salt, and pepper in a medium bowl until well combined. Set aside.
2. Make the tomato sauce: Combine all the ingredients for the tomato sauce in a blender and puree until smooth. Set aside.
3. Heat a large skillet over medium heat. Add the extra virgin olive oil and sauté the onions and garlic for about 5 minutes, stirring occasionally.
4. Pour in the tomato sauce and simmer for about 10 minutes, stirring occasionally. Adjust seasoning as desired.
5. Reduce heat to low. Create four indentations in the sauce using a spoon or your fingers. Crack one egg into each indentation. Sprinkle with salt and pepper if desired.
6. Simmer for another 5-7 minutes or until the whites are set and the yolks are cooked to your liking. Use a spatula to carefully place the shakshuka onto a serving plate.
7. To prepare the crispy chia seeds, combine the chia seeds, water, and apple cider vinegar in a small bowl. Stir well and let sit for at least 10 minutes, or until thickened and gelled.
8. Top each portion of shakshuka with the crispy chia seeds, sliced mushrooms, and spinach. Drizzle with additional olive oil and sprinkle with fresh parsley, feta cheese (if using), and more salt and pepper if desired. Serve immediately.
Note: You can also use preserved lemons instead of regular lemon juice for a more authentic Moroccan flavor. Just be careful not to use too much, as they are quite strong!
Steps
|
1
Done
|
Prepare the egg mixture: Whisk together the eggs, salt, and pepper in a medium bowl until well combined. Set aside. |
|
2
Done
|
Make the tomato sauce: Combine all the ingredients for the tomato sauce in a blender and puree until smooth. Set aside. |
|
3
Done
|
Heat a large skillet over medium heat. Add the extra virgin olive oil and sauté the onions and garlic for about 5 minutes, stirring occasionally. |
|
4
Done
|
Pour in the tomato sauce and simmer for about 10 minutes, stirring occasionally. Adjust seasoning as desired. |
|
5
Done
|
Reduce heat to low. Create four indentations in the sauce using a spoon or your fingers. Crack one egg into each indentation. Sprinkle with salt and pepper if desired. |
|
6
Done
|
Simmer for another 5-7 minutes or until the whites are set and the yolks are cooked to your liking. Use a spatula to carefully place the shakshuka onto a serving plate. |
|
7
Done
|
To prepare the crispy chia seeds, combine the chia seeds, water, and apple cider vinegar in a small bowl. Stir well and let sit for at least 10 minutes, or until thickened and gelled. |
|
8
Done
|
Top each portion of shakshuka with the crispy chia seeds, sliced mushrooms, and spinach. Drizzle with additional olive oil and sprinkle with fresh parsley, feta cheese (if using), and more salt and pepper if desired. Serve immediately. |
