The Perfect Shakshuka Recipe for Sunday Brunch

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There’s nothing like waking up to a big, healthy brunch on a Sunday morning—especially if that brunch involves shakshuka. Shakshuka is a tomato-sauce based dish typically cooked in a skillet with eggs, vegetables, and spices. Dip some toasty bread into the skillet, pour yourself a cup of coffee, and you have yourself the Sunday morning brunch of your dreams.

This recipe is courtesy of Eat This, Not That! Medical Expert Board Member Toby Amidor, MS, RD, CDN. She is also the author of the cookbook The Healthy Meal Prep Cookbook and currently in the process of publishing her new cookbook, The Family Immunity Cookbook: 101 Easy Recipes to Boost Health, which will be released on Oct. 1, 2021.

Makes 6 servings

You’ll Need

1 tablespoon olive oil
1 medium onion, cut into 1-inch-wide strips
1 green bell pepper, cut into 1-inch wide strips
1 garlic clove, minced
1 (28 oz.) can crushed tomatoes
1 Tbsp chopped fresh cilantro, or 1 teaspoon dried cilantro
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp sriracha
6 large eggs

How to Make It

  1. In a large saute pan over medium heat, heat the olive oil until it shimmers.
  2. Add the onions and bell pepper and saute until softened, about 5 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Stir in the crushed tomatoes, cilantro, salt, black pepper, and sriracha.
  5. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to medium-low.
  6. Cover the pan and simmer for about 10 minutes to let the flavors blend together.
  7. Break 1 egg into a wine glass. Gently pour the egg into the pan along the outer edge.
  8. Repeat with the remaining 5 eggs so a circle is formed with the eggs along the outer edge of the pan.
  9. Reduce the heat to low, cover the pan, and cook until the eggs are poached—about 6 minutes.
  10. If meal prepping: Place the shakshuka in six individual containers, each including one egg topped with sauce. Store for up to 5 days. Reheat in the microwave for 1 minute and let it cool for 2 minutes to allow the heat to evenly distribute.

For even more delicious brunch eats, check out this Southern Shrimp Succotash Salad recipe.

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