Breakfast Shakshuka

Shakshuka with Turmeric

Shakshuka is loaded with good-for-you ingredients such as tomatoes, turmeric, green and hot pepper, onions, olive oil, and garlic, this Israeli egg dish is sure to spice up your day. The olive oil and black pepper will also enhance turmeric's bioavailability.

Prep Time: 40 minutes

Serves: 3

Ingredients:

  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 medium sweet onion, diced
  • 1 teaspoon paprika, smoked or sweet according to your preference
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon sugar
  • 28-ounce can diced tomatoes, with juice
  • ½ cup heavy cream or vegetable broth
  • 6 large eggs
  • 3 ounces feta cheese, crumbled, optional
  • Pita bread, warmed, optional

Directions:

  • In a large, broiler-safe skillet, heat olive oil over medium heat.
  • Add onions, garlic, and pepper, and cook until vegetables are soft, about 6 minutes.
  • Add paprika, ½ teaspoon salt, turmeric, sugar, and tomatoes. Cook for 10 minutes, stirring frequently.
  • Add heavy sauce or broth, simmer until thickened, about 10 minutes.
  • Preheat broiler.
  • Remove pan from heat.
  • Make 6 indentations in sauce, crack an egg into each one, and spoon some sauce over each.
  • Sprinkle ½ teaspoon salt on eggs. Add feta if desired.
  • Place pan on low heat, cover, and simmer 5-8 minutes, until whites are just set.
  • Remove lid, transfer skillet to oven under broiler, and cook until eggs are done, 1-3 minutes.

Serve with warm pita bread if desired.

Allium cepa(xii.48)

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