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Author Notes: Sometimes all you want is a homey simple meal at home. Shakshouka is a traditional Israeli dish of sweet onions & tomato stew with earthly elements finished off with a perfectly poached egg. Can be made in 30 minutes; perfect for a quick weeknight meal with a glass of your favorite red wine. Adapted from Epicurious. —Stacy
- 2 tablespoons organic, virgin coconut oil
- 1 large sweet onion, sliced
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1 pinch sea salt
- 3-4 garlic cloves, smashed into a paste
- 12 ounces organic BPA-free pureed tomatoes (or about 2 lbs of organic roma tomatoes)
- 3/4 cup water or organic vegetable broth
- 1.5 teaspoons red pepper flakes
- 2-4 organic eggs
- 1 teaspoon freshly ground black pepper
- parsley, finely chopped (garnish)
- In a large dutch oven, melt coconut over med-high heat. Add onions and saute until translucent about 5-7 minutes.
- Add cumin, paprika, salt, and garlic. Incorporate and stir for 2-3 minutes.
- Add ginger, chili flakes, tomatoes, and water. Bring to a boil then reduce to low and simmer for 10-15 minutes. Adjust seasoning as needed. Add parsley if desired and stir.
- Keeping the heat on low, add the eggs 1 at a time (leave about an inch space in between the eggs). Cover and cook for ~5-7 minutes until whites are cooked through and inside is runny.
- Can be served as is, on top of quinoa, brown rice, pasta, or with a hearty slice of toasted sprouted bread.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Restorative Recipes