You’ve probably seen this delicious brunch or breakfast dish on the gram by now, and although it looks intimidating, it’s surprisingly easy to make. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for savory shakshuka with turmeric and pepper. “One of my favorite Middle Eastern dishes—it keeps you full for hours and can be ready to eat in under 30 minutes. If you have a bigger appetite or are serving the dish to more people, feel free to add an additional cup of spinach and to serve it with grains. You will get more nutrients and volume and stay fuller longer. For those following the keto diet, prepare a side of cauliflower rice to serve with the dish. Sauté the rice with the same spices you would with the dish.
As far as nutrients go—turmeric is an amazing spice to add to any dish. It is known for its anti-inflammatory properties, improving digestion and skin health. The body can better absorb the nutrients from turmeric when it’s paired with pepper,” Nikki shares. Learn the step-by-step instructions for the recipe below.
Shakshuka Breakfast
Recipe Type:Breakfast/Brunch
Dietary Info:Vegetarian/Gluten-Free/Keto/Nut-Free
Serving Size:1-3
Prep Time:5 min
Cook Time:20 min
Total Time:25 min
Ingredients:
NOTE: Prepare dish in an oven-safe pan or skillet.
– 1/2 sweet onion, chopped
– 2 garlic cloves, minced
– 1/2 red bell pepper, chopped (optional)
– 1-2 tablespoons olive oil
– 1/4 teaspoon paprika
– 1/4 teaspoon pepper
– 1/4 teaspoon cumin
– 1/8 teaspoon turmeric
– 1 BPA-free can of whole, peeled plum tomatoes
– 1/4-1/2 cup dairy-free cheese
– 4 organic, farm-raised eggs
– 1/2 cup spinach/cilantro
Instructions:
1. Preheat oven to 350° F.
2. Add onion, garlic, bell pepper, olive oil, and spices to a pan and cook on medium heat.
3. Add the can of tomatoes and let cook for about 10 minutes, until it thickens. Stir in dairy-free cheese.
4. Crack eggs directly onto the sauce. Place in the oven and bake at 350° F for 7-10 minutes.
5. Sprinkle with fresh cilantro or chopped greens. Best enjoyed as is or over your favorite grains (quinoa/wild rice/couscous/matzo/cauliflower rice).
Poosh Edit: Best of Kitchen Essentials:
Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook 21 Bowls of Summer (available this summer on Amazon). For more tropical vibes, see her Instagram @MySweetBelly.
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