SHAKSHUKA | healthy breakfast recipe (or anytime of day recipe)

– Hey guys, my recent
trip to Israel and Jordan was a phenomenal trip. And I’m still going through
the 2,000 plus photos I took so that I can do a proper blog post recap. (upbeat electronic music)
But in the meantime, I wanted to share with you
one of my favorite recipes that I ate over and over, in Israel. And that’s shakshuka. Shakshuka is a traditional, Middle Eastern and North African dish that can be eaten for
breakfast, lunch, or dinner. And it’s a simple combination
of simmering tomatoes, onions, garlic, spices, and poached eggs. I love this recipe
because it’s nourishing, filling, easy to make
with everyday ingredients. And it’s just one of those recipes that you will make time and again. So let me show you how to make it. The word shakshuka
literally means a mixture. And that’s what we’re gonna do. Just mix a handful of ingredients
together in a saute pan. So we’ll start with dicing one onion and one red bell pepper. You can dice them as large
or fine as you’d like, depending on how chunky you’d like your shakshuka to turn out. And after you’ve diced
up the red bell pepper, dice up four garlic cloves. (upbeat electronic music) Once everything is all chopped up, grab a large saute pan, and
turn on your stove to medium. Heat up two tablespoons of olive oil and add the chopped onion
and bell pepper to the pan. Give these a stir for about five minutes or until the onion has become translucent. Next, add your chopped
garlic and your spices. Shakshuka spices may vary a bit, depending on where in the
world you’re eating it. But I’m using a combination of paprika, cumin, and chili
powder, which is most common. So add two teaspoons of
paprika, one teaspoon of cumin, and a quarter teaspoon of chili powder. Then, stir that together
for another minute, to really bring out the
flavors in the spices and let them work their magic. For the tomatoes in this recipe, I like to use whole peeled tomatoes as it makes this process
exceptionally easy and fast. And you don’t have to wait for fresh tomatoes to break down. But you could certainly
use fresh tomatoes as well. So dump the entire 28 ounce
can of tomatoes into your pan. And then, use a large spoon or spatula to break up the tomatoes. My only word of caution, here, is to be careful not to have tomato juice squirt down the front of you.
(upbeat electronic music) After a few minutes, your sauce
should be simmering again. And that’s when it’s time to add the eggs. So create little wells
in the tomato mixture, and crack an egg into each well. In total, you’ll wanna crack
six eggs into the sauce. And I do five around the
edge and one in the middle. Once all the eggs are in the saute pan, reduce the heat to low, cover the pan, and set the timer for
five to eight minutes, depending on how soft or
firm you like your eggs. I always start with five minutes and then, check to see if they
need a little bit more time. (upbeat electronic music)
While the shakshuka is simmering, you’ll wanna chop up some fresh herbs for the top. You could use fresh parsley or cilantro or a combination of both
as I’m doing, today. And when it comes to this dish, I say the more fresh herbs, the better. Your shakshuka should be just
about done at this point. So remove the lid, check on your eggs. And if they’re cooked to your
liking, you’re good to go. Because all that’s left to do is season with salt and pepper and generously sprinkle
your fresh herbs on top. (upbeat electronic music) I like my eggs with firm whites but still a bit runny on the yoke. And I’d say this looks
pretty darn perfect. You can see where this makes
such a great meal for families, holidays, and really,
just any day of the week. It’s super easy, packed with
flavor, and very delicious. On the blog post for this recipe, I also show you a single serving portion that I enjoyed, while in Tel Aviv. So yes, you could scale this down for easy, individual servings as well. (upbeat electronic music) I hope you guys enjoyed today’s video. And if you did, make sure
to give it a thumbs up as that helps to support my channel. And if you’re not already subscribed, make sure to hit that
subscribe button, below. I will see you, again,
in next week’s video. (upbeat electronic music)

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