One thing we love about our way of eating is that it changed our assumptions about what you eat for each meal. Meat for breakfast? Go for it! You can feel free to eat breakfast foods for dinner and vice versa and your plate is magically opened up.
This particular dish is no exception. Shakshouka can be enjoyed at ANY time of the day. Breakfast lunch, dinner … our personal favourite is eating it for a Sunday brunch.
Looks can be deceiving
It looks pretty, it tastes amazing, it’s good for you … and it’s surprisingly really quick and easy! Ticks all the boxes here at Paleo Power Couple. So what looks like a fancy schmancy meal is actually simple ingredients working together really well and arranged nicely in the dish.
So what is Shakshouka?
This middle eastern dish consists of a richly spiced tomato sauce nestled in with gently poached eggs, topped with fresh herbs.
We have always loved this dish, but were reminded of it on a recent trip to Bondi Wholefoods. We just knew we had to recreate this deliciousness, and we feel we have nailed it with this recipe!
- coconut oil, for cooking
- 1 small onion, diced
- 1 clove of garlic, crushed
- 4 eggs
- 1 can of organic diced tomatoes
- 1 small red capsicum, cut into strips
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- handful of fresh parsley
- Salt and pepper, to taste
- Preheat the oven to 180 degrees
- Using an ovenproof dish, heat the coconut oil on a medium heat on a stovetop
- Cook the onion and garlic until soft
- Add the capsicum to the pan
- Gently stir in all of the spices
- Once fragrant, add the tinned tomatoes
- Simmer on a low heat for 15 minutes, stirring occasionally. The mixture will thicken.
- Use a back of a spoon to make 4 indents/holes in the tomato mixture
- Crack an egg into each indent
- Reduce heat til low and leave on the stove for a further five minutes
- Transfer the dish to the oven for a further 5 minutes, or until the eggs are cooked to your liking
- Sprinkle with fresh chopped parsley
- If you like it HOT, add an extra tsp of chilli powder
Don’t forget to get your copy of our free recipe e-book!
Matt and Nat