Shakshuka: a winter nutrition idea
Shakshuka: a winter nutrition idea
This warming nutritious recipe is an Israeli household favourite and can be your breakfast or your dinner.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- ½ medium brown or white onion, peeled and diced
- 1 clove garlic, minced
- 1 medium red capsicum, chopped
- 4 cups ripe diced tomatoes, or 2 cans diced tomatoes
- 2 tbsp tomato paste (low sodium is preferable)
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper (or more to taste– spicy!)
- Salt and pepper to taste
- Good handful of spinach leaves
- 5-6 eggs
- ½ tbsp fresh chopped parsley (optional, for garnish)
- 150g ham off the bone – sliced into hunks
- 150g ricotta
Method
- Heat a deep sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
- Add the red capsicum, sauté for 5-7 minutes over medium until softened.
- Add tomatoes and tomato paste to pan, stir till blended. Add spices, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce.
- Add the ham off the bone into the sauce. You can have big or small chunks, depending on your preference. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste.
- Add the spinach and stir around a bit. Simmer for 2 minutes or until wilted.
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook on top of the tomato sauce.
- Cover the pan. Allow mixture to simmer for 10 minutes, or until the eggs are almost cooked and the sauce has slightly reduced. At this point add the ricotta in dollops around the eggs. Cook for another 2-5 mins, or until the eggs are cooked and the ricotta has started to get a bit melty.
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