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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
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
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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