In Israel, Shakshuka is breakfast. In my home, it’s anytime! Here’s a healthier version without all the oil. Feel free to adjust the spice to your tastes. Serve with a slice or two of whole grain toast to soak up the sauce.
- 2 Tbsp coconut oil
- ½ onion, diced
- 1 clove garlic, minced
- ½ each of red, yellow and green pepper, diced
- One 15 oz. Fire Roasted Diced Tomatoes
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. kosher or sea salt
- ½ tsp. freshly ground black pepper
- ½ tsp. crushed red pepper flakes
- ½ bunch chopped fresh spinach or Swiss chard
- 4 large, Organic eggs chopped
- chopped flat leaf parsley for garnish
- Heat the coconut oil in a medium sized non-stick skillet set over medium heat. Add the onions and sauté until translucent. Add the peppers and cook until they are just getting soft, then add the garlic. Sauté for 1-2 minutes, then add the cumin, paprika, and red pepper flakes and heat until fragrant.
- Slowly add the tomatoes to the skillet and stir to combine. Season with salt and pepper and bring to a boil. Lower the heat and simmer for about 10-15 minutes, until it has thickened slightly.
- Place the Swiss chard or spinach and stir to combine. Make 4 wells in the tomato sauce and gently crack the eggs. Cover with a lid and simmer until the whites of the eggs are set and no longer translucent.
- Adjust the seasonings, adding any salt and pepper, garnish with the chopped parsley, and serve directly from the skillet.