Simple Shakshuka
What is shakshuka?! It’s a Middle-Eastern dish, often served as a flavorful breakfast or brunch. This is packed full of fresh vegetables, creamy coconut, and a spicy tomato sauce. All of these come together and compliment each other to create a colorful meal that is guaranteed to make your kitchen smell amazing! Set aside merely 20 minutes to make this and get your day off to a tasty, nutritious start!
Ingredients:
1 tbsp avocado oil, for sautéing
1/2 large white onion, sliced
2 cloves garlic, minced
3 cups spinach, chopped
1 tsp of each: cumin, paprika, parsley, sea salt
1/2 tsp black pepper
1/2 tsp cinnamon
2 diced hierloom tomatoes, or 1 15oz can crushed tomatoes
3/4 cup coconut cream
4-6 eggs, pasture-raised
cilantro, for garnish
goat cheese, for garnish (optional)
Directions:
In an 8-inch cast iron skillet, turn the heat to low and drizzle the avocado oil on it.
Add the onions and garlic to the pan and sauté on low-medium heat for about 5 minutes.
Add the chopped spinach to the pan and stir for 1 minute, or until the leaves are wilted.
Sprinkle in all of the spices, stir, and let cook for an additional minute.
Add the tomatoes and coconut cream. Bring to a light simmer and cover for 10-12 minutes.
Use a spatula to make a small pocket, then crack an egg inside to fill it. Repeat with remaining eggs.
Let cook covered for 3-4 more minutes, or until the eggs are translucent.
Garnish with extra black pepper, parsley and goat cheese as desired. Serve with toasted sourdough to dip and enjoy!
Store leftovers, if any, in the fridge for up to one week.
Notes:
If less runny eggs are preferable, cook for an extra 2-3 minutes, at the end.
For a larger cast iron skillet, about 13 inches, double the recipe!
