Shakshuka is my favorite go-to recipe when I need to make a healthy meal quickly. This recipe is so easy to make, packed with flavor and protein, and can take on so many ingredients to transform to your every mood.
The recipe is equally delicious the next day. Be creative and add ingredients that you'd enjoy. Sometimes I add spinach or kale. You can't go wrong. Almost everything goes with eggs! Also, I like to serve this meal with pita, tahini, Israeli pickles and homemade baked herbed fries.
Ingredients (serves 5-6 people):
4 large cloves garlic- minced
3 tablespoons oil
half a bunch cilantro- chopped fine (remove stems)
one dozen eggs
one small can tomato paste
sliced jalapeno (if you like it spicy)
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
Using a large pan, heat oil over medium heat. Add minced garlic and mix quickly. Immediately after mixing, so garlic doesn't burn, add the tomato paste and 1/2 cup of water. Continue to stir thoroughly until a somewhat thick, but not too thick, consistency emerges. You can add more water as needed. The consistency should be similar to let's say... a marinara sauce. Once you have reached your desired consistency add the salt, pepper, cumin and paprika. Stir again. Carefully crack each egg over the sauce. Don't overlap the eggs- give them each their own prime real estate in the pan. Cover the pan and cook on medium-low for about 20 minutes. You can touch your egg yolk mid-cooking to see how well its cooked. If you like your eggs runny (I do!) then stop cooking when the egg whites have cooked through. If you prefer your eggs well-done, then keep cooking until the yolks are hard when touched. Once the cooking is completed, sprinkle with the cilantro and serve, eat and enjoy!