Two summers ago, I had the opportunity to travel to Israel. I fell in love with the local, popular dish shakshuka, which was readily available in almost all restaurants and served for breakfast, lunch and dinner. I ended up eating it daily. Upon returning home to the states, I missed this savory middle eastern dish of eggs poached in tomato sauce and began experimenting with recipes to create my own perfect version. I use quite a bit more veggies than is traditionally used, and more eggs. I really enjoy this dish and often share the recipe with my clients, since it is so healthy and easy to make. I hope that you will enjoy it as well!
Ingredients
- 10-12 pastured eggs
- yellow onion
- organic eggplant
- organic zucchini
- organic sweet peppers
- organic broccoli
- one 24 oz jar Bionaturae Organic Strained Tomatoes
- organic coconut oil or pastured butter
- 1-2 teaspoons cumin, sea salt, black pepper and paprika
- 3-4 large minced garlic cloves
- Feta or parmesan cheese, optional
Directions
- By hand, chop up desired vegetables
- Melt coconut oil or butter in large skillet pan on stove top
- Saute veggies in pan until halfway cooked
- Add tomato sauce and cover, simmering several minutes
- Add desired seasonings
- Add eggs and cover until eggs are cooked to desired level
- Add cheese if desired
- Serve and enjoy!
Written by Michelle, Holistic Health to Go
