• Bari Stricoff, MSc, RDN


So excited to share this recipe with you guys because it is one of my absolute favorites! This an a eggcelent (yup) breakfast, lunch or dinner idea. I preferably love making this dish as a weekend brunch, but it also can be made for a wonderful and balanced dinner.

Shakshuka is an egg and tomato dish, which happen to be 2 of my favorite foods. It's traditionally eaten in the Middle East and North Africa and has a wonderfully warm and aromatic blend of spices. Additionally, this dish incorporates tons of vegetables, which of course, is great.

I typically eat this with a side of toast, as it is the ultimate dipping dish! Paired with your favorite bread (mine is sourdough or challah), Shakshuka becomes the perfect combination of carbs, fats, protein and fiber.

I cannot take 100% credit for this recipe, as m culinary-gifted mother introduced me to the game changing ingredient - CINNAMON! Seriously, don't knock it till ya try it :) I also like my shakshuka SPICY, so I go heavy on the red pepper flakes, but of course, that is up to you! As always, feel free to get creative and add whatever vegetables you like. I love how this is an easy and delicious way to incorporate your vegetables at breakfast and ensure you're meeting your daily recommendations.

Recipe (serves 2-3)

· 4 cloves garlic

· 1 cup chestnut mushrooms, sliced

· 1 small white onion, sliced

· 1 bell pepper, sliced

· 1 tablespoon olive oil

· 2 cups Passata (tomato puree)

· 1 tablespoon cumin

· 1 tablespoon paprika

· 1 teaspoon cinnamon (game changing ingredient – add more if you’re feeling it)

· ½ cup parlsey, chopped

· Salt and pepper to taste

· Red chilli flakes to taste (I like it spicyyyy)

· 4-6 eggs


· Put a 10-12-inch skillet on medium heat. I use Lodge Cast Iron, but you can use what you have! Add 1 tablespoon olive oil

· Add onions and pepper and reduce heat to low-medium. Stir frequently to coat the vegetables and then cover to “sweat” your vegetables. Check and stir!

· Take the lid off, raise the heat to medium and add 1 cup passata, garlic and mushrooms. Stir and let the garlic and vegetables cook for 5 minutes

· Add the other cup of passata with spices and let simmer for 15 minutes, stirring frequently, tasting and adjusting spices as you go!

· When the sauce is ready make “wells” with a spoon and drop your eggs in. Personally, I individually crack each egg into a small bowl and add them 1 by 1.

· Cover the pan and cook for about 10 minutes, or until the whites have fully set


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