The Best Breakfast Shaksouka Recipe

Who says you can’t get big flavours in a healthy breakfast?

Text: Shannon T

When we think about clean eating, we can tend to relate to foods with minimal flavour and those who aren’t subscribed to a healthy eating lifestyle may even think of it as eating ‘bland’ and having to compromise on taste. But they couldn’t be more wrong. Riyani Rupani — a Certified Holistic Nutritionist (NTP), Whole30 coach, recipe developer, and creator of Healthy-ish & Happy — shares her Shaksouka recipe for a healthy yet flavour-packed breakfast that will keep you satiated and full throughout the morning.

Shaksouka is a Middle Eastern and North African dish traditionally served for breakfast or lunch. Though most breakfast foods tend to belong in the sweet food category, Rupani shares that she is a big advocate of savoury breakfasts as it keeps her satisfied and not craving for sweet snacks all day. The protein and good fat in the dish also provides steady energy to start the day right.

This recipe, despite its gorgeous and mouth-watering appearance, is not complicated to make. This easy breakfast can be made entirely on the stove or finished in the oven. Rupani suggests making a huge batch and portioning it out for multiple meals, which will help you save time during your busy mornings. You are free to add greens such as zucchini, spinach, and capsicum while cooking the sauce as well.

Credits: Riyana Rupani

Shakshouka

Preparation Time: 5 MIN

Cooking Time: 7 MIN

Total Time: 12 MIN

Main Ingredients:

·      1 cup Good Quality Crushed Tomatoes

·      1/2 tsp Cumin Powder

·      1/2 tsp Paprika

·      1/2 Red Onion

·      1 Clove of Garlic (or 1/4 tsp Garlic Powder)

·      2 tsp Olive Oil

·      2 Eggs

·      Salt & pepper

Optional Toppings:

·      Chili Flakes

·      Dukkah

·      Sliced Cherry Tomatoes

·      Avocado

·      Coriander or Parsley

·      Hot Sauce

·      A slice of Sourdough or Gluten-Free Bread

Instructions:

1.    On a medium flame, heat your olive oil.

2.    Once hot, sauté the onion and garlic for about 30 seconds. Add the cumin and paprika and continue cooking for about a minute till aromatic.

3.    Add your crushed tomatoes and lower the heat. Mix, cover and let cook for a few minutes. If you feel your tomatoes are getting too dried out, you can add a little water.

4.    Next, make two wells and crack your eggs in. Season with salt & pepper, cover and let cool for about 2 minutes. Alternatively, transfer your sauce into a baking dish and bake for 180℃ / 350℉ for 8-10 minutes. The whites should be set but yolk nice and runny.

5.    Garnish with toppings of choice and enjoy right out of the pan. 

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