Shakshuka — The Most Mouthgasmic Egg Dish You’ve Never Had [Recipes]
Outside of the Eggocado, shakshuka (or shakshouka) might be the most mouthgasmic egg dish you’ve never had. Or heard of. Or can even pronounce.
But don’t write it off based on its etymology (that picture though). I’d venture to say that shakshuka is SO GOOD that it may even be at the pinnacle of egg culinary creations. And it’s definitely one that any lean chef should be ready to whip up when brunch calls.
Shakshuka is a popular Israeli dish, originating somewhere in northern Africa (thought to be Tunisia or Morocco), that’s effectively a pan of poached eggs swimming in a spicy tomato base. You’ll find it in about a bazillion different variations, depending on location and individual twists, but at the core it’s consistently one thing — silly delicious.
It’s a warm and spicy, no-fuss, eat whenever, modular dish that’s perfect for an individual meal; but also one that’s capable of scaling to feed an entire family of ravenous little demons. It’s perfect as a knockout brunch to impress your friends or BF/GF, an eggs-for-dinner staple, or cozy ski house power snack. It’s also in the running for best hangover meal on earth.
Nutritionally, shakshuka is just about as lean and svelte as it gets. You’re effectively eating spiced up tomatoes, bell peppers, and onions—a well of vitamins (A/C), antioxidants, and other anti-inflammatory compounds—with little bombs of protein floating on top. It’s almost completely carb-free, but we highly recommend using crusty French bread as a dunking mechanism.
Frankly, it’s so effortless and hard to F up, that the most remedial chef can impress without doing much at all. Get your shakshuka on, just in time for Snowmaggedon 2015.
*Whip it up and tag your concoction with #leanitup, we want to see it!
Shakshuka — Ingredients
*Makes 1 large batch of shakshuka, that’s typically enough to feed 2 people. Half everything for an individual serving.
- 6 eggs (use more/less if you want)
- 3 tbsp. extra virgin olive oil
- 1 large red bell pepper, seeded and diced
- 1 white onion, diced
- 1 28 oz. can of whole/crushed plum tomatoes, with juice (I like San Marzano)
- 3 cloves of garlic
- 1 tsp. paprika
- 1 tsp. cumin
- dash of cayenne (to taste)
- 1 tsp. salt
- 1/4 tsp. black pepper
- *optional — garnish with avocado slices and parsley; add extra hot sauce or red pepper flakes for desired spiciness.
- *optional — use bread, pita, or naan as a dipping mechanism
Total Time: 50 minutes
Servings: 1 large serving, enough for 2-3 people
- (1) Preheat the oven to 375º.
- (2) Heat olive oil in a large cast-iron skillet over medium/low heat.
- (3) Dice the onion and red bell pepper and add to the skillet. Cook for 20-25 minutes until everything is soft.
- (4) Add the garlic, cumin, paprika, and cayenne pepper. Stir everything up and cook for 3-4 minutes until the garlic is golden brown.
- (5) Pour in the can of tomatoes, salt, and pepper. If you’re using whole crushed tomatoes, mutilate them until they’re in smaller chunks. Let everything simmer and reduce until it thickens, roughly 10-15 minutes.
- (6) ACTION TIME. Crack the eggs in the skillet so that they’re spread out — we used 6, but you can use more/less depending on the number of people you’re feeding. There’s plenty of room. Add a sprinkling of salt and pepper.
- (7) Pop the skillet in the oven until the egg whites solidify, about 10 minutes. Bake the eggs shorter/longer depending on how runny you like them.
- (8) Remove and top with parsley, red pepper flakes, hot sauce, avocado, feta cheese, or just about anything else you’re craving. DONE.
ELLO ELLO I'm Bryan DiSanto.
I'm the Founder & Editor-in-Chief of Lean It UP
, a CPT/CSN/Fitness Coach, Chef trained at Le Cordon Bleu – Paris, NYU graduate, ex-fat kid
, and all-around fitness junkie.
I also contribute to Men's Health Magazine
When I'm not working on my abs (or somebody else’s), whipping up avocado roses
and avocado toast, or running a Tough Mudder, I'm probably yelling at a Carolina Panthers game somewhere.
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