I love the idea of Shakshuka but for some reason I find the cumin in it off-putting. Not a cumin person, fun fact number 47. So I remade the recipe at home with some Mediterranean flairs and it was DIVINE! Recipe below.
If you live in Boston, you know that one of the most highly coveted breakfast options is the Shakshuka from Tatte. It’s next level gorgeous and Boston tourism should consider paying Tatte because it’s likely a prime motivator behind some people’s visits to Beantown. While I wish I could go out and consume this breakfast 5 out of 7 mornings per week, I thought it’d be more fiscally responsible if I had a go of it at home.
And it was so easy!! It’s really just about tossing a bunch of things in a pan and letting the heat do the rest. And you know how much I love the one pan wonders of the world. It’s warming and grounding and just makes for a very exciting way to start the day.
I went with the Mediterranean route so that I could throw some leftover dill on this beauty. So let’s chat a little bit about that because herbs are one of the most nutrient dense things you can consume.
Ingredients spotlight – DILL!
- high in Vitamin A – we’re seeing well and our skin is glowing!
- high in Vitamin C – our immune systems are crushing it!
- high in calcium, magnesium, and phosphorus – our bones are loving us!
- decent source of fiber – our digestion is the sh!+
- some sources say it’s antibacterial and cancer protective (not supported in all of the literature but interesting nonetheless)
- some sources report it as a galactagogue – increasing milk supply in breastfeeding mothers
- some Ayurvedic sources report is as useful for calming nerves, easing menstrual cramps, promoting sleep, and soothing stomach pains
Alrighty, let’s get to it! Love Shak(shuka) baby!!
Mediterranean Shakshuka
Get movin' and shak-in with this healthy mediterranean shakshuka for breakfast!
- 2 cans fire roasted diced tomatoes (14.5oz)
- 2 tbsp tomato paste
- 1 onion (diced)
- 2 bell peppers (any color) (chopped)
- 2 cloves garlic (minced)
- 1 tbsp avocado oil
- 4 eggs
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp sundried tomatoes (chopped)
- 2 tbsp feta cheese
- 2 tbsp fresh dill (chopped)
- 1 tbsp pine nuts
- 1 tbsp capers
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Preheat oven to broil.
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Chop onions and saute over medium heat with avocado oil for ~5 min.
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Add diced bell peppers and saute with the onion, stirring occasionally.
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As peppers and onions are sauteing, mince garlic and add to the pan.
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Add 2 cans of diced tomatoes and tomato paste to the mixture.
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Let simmer for ~5 minutes.
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Add in spices: salt, pepper, thyme, oregano, paprika. Stir together.
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Create little holes for eggs and crack eggs into them.
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Let simmer for ~5 minutes.
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Transfer pan to oven on broil and let cook until eggs are set, ~5-10 minutes.
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Top with dill, feta cheese, pine nuts, sundried tomatoes, and capers.
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Serve with toasty bread!
Can easily be made gluten / dairy free (paleo) if cheese and bread are omitted!
