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Shakshuka

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Recipe by Anna Cabeca

Dr. Anna Cabeca, DO, OBGYN, FACOG, is triple-board certified and a fellow of gynecology and obstetrics, integrative medicine, and anti-aging and regenerative medicine. When her own health took a troubling turn during menopause, she sought out the wisdom of healers around the world. She learned that modern medicine and time-tested natural remedies are not at odds. Working together, they create indisputable results and true well being. Using delicious, healing foods and simple lifestyle changes, Dr. Anna reclaimed her health and life.

We recommend using Pluck All-Purpose or Spicy for this dish.

Instructions

Step 1

Heat the olive oil in a medium skillet over medium-high heat. Add the onion, bell pepper, Pluck, garlic, coriander, paprika, cumin, red pepper flakes, and salt and pepper to taste. Sauté, stirring occasionally, for about 5 minutes, until the vegetables have softened.

Step 2

Add the fresh tomatoes and tomato sauce, Cover the skillet, lower the heat to medium, and let the mixture simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken a little.

Step 3

With a wooden spoon, make 2 indentations, or "wells" in the tomato mixture. Gently crack an egg into each indention. Reduce the heat and low, cover the skillet, and cook for 2 to 3 minutes, until the egg whites are set but the yolks are still soft. Uncover and sprinkle on the parsley and mint before serving. 

Ingredients

1 tablespoon extra-virgin olive oil

1/4 cups chopped onion

1/2 green bell pepper, cored and chopped

1 tablespoon Pluck seasoning + more to sprinkle over the eggs

1 teaspoon minced garlic

1/4 teaspoons ground coriander

1/4 teaspoons paprika

1/8 teaspoons ground cumin

Pinch of red pepper flakes

Sea salt and black pepper

2 ripe large tomatoes, chopped

2 tablespoons tomato sauce

2 large eggs

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

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