I know tHis shakshuka recipe is usually thought of for winter time with its warm and cozy vibes. Well I love it year round. I first experienced this dish while traveling through Israel about ten years ago. It was June and around 100 degrees in Jerusalem. My local friends insisted I try it and the rest as they say, is history. I’ve worked so hard since to recreate that same dish I had way back when and I’ve come fairly close. Here’s my Shakshuka recipE version, and it really is under 10 minutes to make!
You’ll need:
- 2 eggs
- Handful of arugula
- Fresh minced garlic
- 2 cans organic tomato purée
- Pink Himalayan sea salt
- 1 tsp turmeric
- 1 tbsp onion powder
- 1 slice of bread which you use like a spoon
- (sprouted or GFree if possible)
Sauté on medium-high the sauce and flavors first. It should start to bubble at around 3 min.
From there, add in the greens for another minute. Press them into the sauce and stir around.
At around the minute 5, crack two eggs on top of the mixture, and you will begin to see the white part form and the yolk will harden.
At 10 min, turn off stove and let your dish cook for a few minutes. In the meantime you can toast your slice of bread unless you prefer it at room temp.
Serve and enjoy this Shakshuka recipe!
Xoxo, Natasha
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