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
organic, virgin coconut oil
large sweet onion, sliced
garlic cloves, smashed into a paste
organic BPA-free pureed tomatoes (or about 2 lbs of organic roma tomatoes)
water or organic vegetable broth
red pepper flakes
freshly ground black pepper
parsley, finely chopped (garnish)
In This Recipe
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.