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Cook Time: 25 min
Servings 2

Never heard of shakshuka? We're happy to introduce you. This is a yummy Middle Eastern breakfast that is both nutritious and filling. You'll love it! Plus, it contains certain spices-namely, cumin, fennel, coriander, and mint-that soothe digestive disorders like gas and bloating that can often crop up during menopause.

  • 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
  1. 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.

  2. 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.

  3. 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. 

Keywords: Shakshuka, breakfast, Middle Eastern food, MenuPause cookbook, Dr Anna Cabeca, weightloss, eggs