Servings: 4Â | Â Prep time: 10-15 min |Â Â Cooking time: 25 min
Shakshoukais a classic North African and Middle Eastern dish, often enjoyed for breakfast or any meal of the day. It’s made with simple, wholesome ingredients and packed with flavour. These wholefood ingredients also provide a lot of fibre, helping to support blood sugar stabilisation and satiety.
Support stable blood sugar levels.
Ingredients: Base
- 1 tbsp coconut oil for cooking
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated or finely diced
- 1 red or yellow pepper, diced
- 1 cup mushrooms, sliced
- 1 cup corn (fresh, frozen, or canned)
- 1 can beans (chickpeas or butter beans), drained and rinsed
- 1 can chopped tomatoes
- 1–2 tsp paprika (smoked if possible)
- 1 tsp ground cumin
- Salt and pepper to taste
- Optional: chili flakes or fresh chili
Ingredients: Eggs
- 4-6 free range eggs
Garnish
- 1 avocado, sliced
- Fresh coriander, chopped
Method:
- Build the base
Heat coconut oil in a large pan over medium heat. Add onion and cook until soft (about 5 minutes). Stir in garlic and cook for another minute. - Add vegetables
Add carrot, peppers, and mushrooms. Cook for 5–7 minutes until slightly softened. - Spice it up
Stir in paprika, cumin, salt, pepper, and optional chili. Cook for 1 minute to release the flavours. - Add tomatoes and extras
Pour in the canned tomatoes, then add corn and beans. Stir well and let simmer for 10–15 minutes until slightly thickened. - Add the eggs
Make small wells in the sauce and crack the eggs into them. Cover with a lid and cook until eggs are done to your liking (runny yolks or fully set). - Finish and garnish
Remove from heat. Top with sliced avocado and fresh coriander.
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