Shakshuka is now even healthier!
Today I'd like to share a delicious and healthy recipe that's very popular in North African cuisine: Shakshuka. With its perfect blend of spices, vegetables, and eggs, Shakshuka is a true culinary delight and the perfect dish for a leisurely brunch or a quick lunch. In this recipe, we're also adding microgreens for an extra boost of nutrients and flavor. Get ready to tantalize your taste buds and cook this incredible Shakshuka with microgreens!
Recipe Shakshuka
2 servings, 25 minutes
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 medium-sized red bell pepper, diced
- 2 cloves of garlic, diced
- 3 diced tomatoes
- 2 tbsp Tomato salad
- salt and pepper, to taste
- 1 tsp ground cumin
- 1 tbsp Honey
- 4 eggs (for a vegan version, the eggs can be omitted)
- 1 small bunch of fresh parsley, chopped
- ½ avocado, sliced
- ½ cup feta (or vegan feta alternative), crumbled
- ½ cup arugula microgreens
preparation
- Heat the olive oil in a medium-sized pan over medium heat. Add the chopped onion, chopped red bell pepper, and garlic, and sauté for 5 minutes. Season the vegetables with salt and pepper and cook for another minute.
- Chop the tomatoes in a food processor and add them to the pan. Add the tomato salsa and season with salt, pepper, cumin, and honey. Bring the sauce to a boil.
- Use a spoon to make indentations in the sauce and add the eggs. Cover and cook for another 5-8 minutes.
- Sprinkle with feta cheese, parsley, avocado and your favorite microgreens (we used arugula) and serve with toasted bread.
