Shakshuka is hands down one of my favorite breakfast dishes and is the perfect weekend brunch meal. If you haven’t tried it yet– you gotta give it a go! Grab a loaf of sourdough, toast it with some ghee and dip away. It’s packed with so much flavor! Enjoy 🙂
- 2 tbsp avocado oil or extra virgin olive oil
- 1/2 cup diced onion
- 2 15oz canned diced tomatoes, no salt added
- 1 6oz can tomato paste
- 1 small zucchini, sliced into 1/2 inch thick half moons
- 1 orange, yellow or red bell pepper, roughly sliced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp pink salt
- 1/2 tsp ground pepper
- 4-6 pasture-raised eggs
- Fresh parsley
- Fresh cilantro
- Fresh chives
- Feta cheese
- Pink Salt
- Ground Pepper
Heat oil in a 12-inch skillet on medium and add diced onions to caramelize for 4-5 minutes.
Reduce heat and add tomatoes, tomato paste, zucchini, bell pepper, and spices. Stir until thoroughly combined and let cook for an additional 5 minutes.
Create little egg “nests” in the mixture using the bottom of a spoon or spatula and crack an egg in each.
Cook on low heat until the egg whites are solidified.
Tip: Add a lid or create air vents through the egg whites using a knife to speed up cooking time.
Once eggs are done, add crumbled feta, avocado, fresh herbs, salt, and pepper to taste. Serve with toasted sourdough and eat family style!