Healthful nutrients, essential vitamins and healing through food: Your guide to nutrition.
4 cups of ripe tomatoes, diced
1 red bell pepper, diced
1 small yellow onion, diced
1 clove of garlic, minced
2 tbsp. tomato paste
1 tbsp. olive oil
1 tsp. cumin
1 tsp. paprika
1/2 tsp. mild chili powder
Dash of cayenne pepper, to taste
Dash of sugar, to taste (optional)
Salt and pepper, to taste
1 tbsp. minced fresh parsley, for garnish
Yield: 6 servings
Time: 40 minutes
Shakshuka is a North African dish that can be served for brunch or dinner.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add in diced onion and saute for about five minutes until translucent. Add in diced bell pepper and cook for seven to ten minutes until softened. Add garlic and saute until fragrant.
Stir in tomatoes, tomato paste, and spices and bring to a simmer. Reduce the heat to low and simmer for about five minutes, until the sauce thickens. Taste and add spices to match your preference.
With a ladle, create space in the sauce for each egg. Rest the ladle in the sauce and crack an egg on top. Remove the ladle gently and allow the egg to settle in the space left behind. Repeat for the remaining eggs.
Cover and simmer for 10 to 15 minutes, until the eggs are cooked to your preference.
Garnish with parsley and enjoy.
Recipe submitted by Jeanette Nessett, a registered dietitian nutritionist and a health promotion interventionist with Lifespan’s Working Healthy program.