Shakshuka


TAGGED : SUGAR DETOX RECIPE

Chef Audrey Snyder made this incredible shakshuka dish with recipe compliments of Fouad Kallamni, who’s behind Mina Harissa. A delicious treat for breakfast, lunch OR dinner!

INGREDIENTS:

  • 24-28 ounce can of peeled plum tomatoes, diced or crush with your hands
  • 1 small onion, diced
  • 2 cloves of garlic, finely chopped or minced
  • 2 tablespoons of cilantro, chopped
  • 2 tablespoons of parsley, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (add more to taste)
  • 1/2 cup of Mina Harissa
  • 1/4 cup of extra virgin olive oil
  • 4 eggs

DIRECTIONS:

  1. Heat olive oil in large nonstick skillet. Add onion and sweat for a few minutes.
  2. Add garlic and cook for a few minutes.
  3. Then add tomatoes, herbs, spices and harissa. Cover and bring to a simmer on medium heat. Allow the sauce to cook for 30 minutes occasionally stirring.
  4. Once sauce comes together, slightly reduce heat (low enough to maintain a simmer).
  5. Crack eggs over top, cover tightly making sure no steam can escape and continue to cook for 5 minutes or until the egg whites are cooked and the yolks are partially runny.
  6. Garnish with a little chopped parsley and serve immediately with crusty sourdough bread. Enjoy!


DETAILS

4

servings

31-45

min


Vegetarian Nut-free Paleo