Adding veggies to your breakfast can open your eyes to a wonderful world of cuisine! Shakshuka is a dish that is popular across the Middle East and North Africa. Eggs are poached in a flavorful combination of tomatoes, peppers, and spices. We have added some greens to bump up the “Veggie-Value” of the dish. Try this for your next breakfast—or brunch—or even your next dinner!
- 2 Tbsp. olive oil
- 1 onion, peeled and diced
- 1 clove garlic, minced
- 1 yellow bell pepper, seeded and chopped
- 1/2 jalapeno, minced (for heat and flavor—if desired)
- 2 Tbsp. tomato paste
- 1 tsp. bulk chili powder
- 1 tsp. bulk cumin
- 2 c. kale or spinach or other green of your choice
- 4 c. ripe diced tomatoes (equivalent to two 14 oz. cans of diced tomatoes if you are out of season for
- garden fresh tomatoes)
- salt and pepper, to taste
- 6 eggs
1) Add olive oil to pan over medium high heat and heat until shimmering.
2) Add onion to the pan and cook until translucent. Add garlic and cook 1 minute longer. Add peppers to pan and continue to cook until peppers are tender and beginning to brown.
3) Stir in tomato paste, chili powder and cumin. Cook for 30 seconds – stirring continuously until fragrant.
4) Reduce heat to medium and add greens. Cook until wilted.
5) Reduce heat to medium low and add tomatoes and salt and pepper to taste. Continue to cook, uncovered, until reduced and thickened somewhat.
6) Remove from heat momentarily and make six wells in the tomato mixture. Break eggs individually into a small cup and carefully pour one egg into each well. Put pan back on heat and cover. Cook until eggs are set to your preference.
7) Sprinkle with crumbled feta and cover once more until cheese has melted. Serve immediately.