Shakshuka
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 cup 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 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/8 teaspoon 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
- 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.