Appalachian Shakshuka
By Sarah Wickers
What is Shakshuka, you ask? Shakshuka is a North African and Middle Eastern dish that’s usually eaten for breakfast but also can be enjoyed anytime. Shakshuka means “a mixture” and the traditional version uses a lovely combination of tomatoes, onions, garlic, and spices gently simmered and topped with poached eggs. Nourishing, filling and so easy to make, this recipe will soon become a frequent flyer in your kitchen.
Appalachian Shakshuka
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Category
Breakfast
What is Shakshuka, you ask? Shakshuka is a North African and Middle Eastern dish that’s usually eaten for breakfast but also can be enjoyed anytime. Shakshuka means “a mixture” and the traditional version uses a lovely combination of tomatoes, onions, garlic, and spices gently simmered and topped with poached eggs. Nourishing, filling and so easy to make, this recipe will soon become a frequent flyer in your kitchen.
Ingredients
- 1/2 red onion
- 1 yellow bell pepper
- 1 sweet potato - peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon Magic Garlic Dust
- 1 cup finely diced kale
- 28 oz can fire roasted crushed tomatoes
- 4 eggs
Directions
- Chop / dice all ingredients
- Sautee on medium heat - onion, pepper, and sweet potato with olive oil until camelized and brown (2-5 min)
- Add kale and wilt, let sit to add some crispy bits
- Add tomatoes and cook on medium low 10 min
- Use spatula to make holes for the eggs, then crack an egg into each hole.
- Reduce the heat to low, and cook for another 5 to 8 minutes or until the eggs are done
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