Shakshuka! The perfect brunch item! Also perfect for breakfast, lunch, or dinner! It is easy to make and absolutely delicious. It is also ideal for sharing!
What is shakshuka?
Shakshuka is a North African and Middle Eastern dish. It is made with spiced tomatoes and bell pepper sauce and soft poached eggs. You can switch up the sauce and make it even more accessible by using canned tomato sauce.
Are eggs healthy?
Eggs are a great source of protein, with 6 grams of protein per egg. But aren’t eggs high in cholesterol? 1 egg yolk contains 200mg of cholesterol, but it doesn’t always impact your blood cholesterol. Plus, eggs are also very nutritious. Eggs contain 6g of protein per unit, selenium, vitamin B2, and B12, and are a great source of choline, among other things. Choline is involved in many processes. Indeed, it helps maintain a healthy cell structure, helps remove the cholesterol from the liver by creating a substance needed for that function, and helps with DNA synthesis.
How many eggs a day can you eat?
You can eat up to 2 eggs daily if you are a healthy individual. If you have high cholesterol, check with your doctor before eating eggs.
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- 3 eggs
- 3 sourdough slices, toasted
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 4 heirloom tomatoes halved
- 1 bell pepper, halved
- 1 bunch basil
- 1 bunch parsley
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp chili flakes
- 3 tbsp olive oil
- Preheat the oven to 400F.
- On a baking tray, add the halved tomatoes and bell pepper—drizzle 1 tbsp of olive oil. Sprinkle salt and pepper—roast for 20 minutes.
- Once cooked, transfer the tomatoes and bell pepper to a blender. Add basil, parsley, oregano, paprika, cumin, and chili flakes. Sprinkle salt and pepper—drizzle 1 tbsp of olive oil. Blend until smooth.
- In an iron cast skillet, drizzle 1 tbsp of olive oil. Once hot, add your sliced onion and garlic. Cook it for 7 minutes until caramelized.
- Transfer the sauce to the skillet. Sprinkle salt. Create 3 nests into the sauce. Crack an egg into each nest. Cover the skillet with a lid—Cook for 5 to 7 minutes.
- Serve with sourdough toasts.