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
3 cups spinach
1 cup white onion, sliced
1/2 cup kalamata olives, sliced
2 tsp garlic, minced
1 tbsp black pepper, freshly ground
1/2 tbsp of each: cumin, curry powder, paprika, parsley
1/2 tsp cinnamon
1 hierloom tomato, diced
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.
While heating, prepare the ingredients as desired, by slicing and dicing.
Add the spinach, onions, olives, and garlic to the pan and sauté for about 5 minutes.
Sprinkle in all of the spices, stir, and let cook for an additional minute,
Add the tomatoes and coconut cream and cover
Let simmer, on medium heat, 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 for 3-4 more minutes, or until the eggs are no longer translucent.
Garnish with extra black pepper, cilantro, and goat cheese!
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!
