Food To Be Fit: Shakshuka

Shakshuka is a delicious Middle Eastern breakfast meal, made with fresh tomatoes, spices, and eggs. Here is a recipe to make it from scratch, no additives included. Your body is a temple, treat it like one! Healthy gourmet, made easy...yum!


  • 5 eggs
  • 2 large tomatoes, roughly chopped
  • 1 shallot, minced
  • 5 cloves garlic, thinly sliced
  • 1/2 red pepper, chopped
  • ½ yellow onion, chopped
  • 1 tbsp tomato pasteDSC_0006
  • 1 28oz can crushed tomatoes
  • 1 tbsp za’atar
  • 1 tbsp each Paprika, Tumeric
  • Pinch of cayenne pepper to taste
  • 1/4 tsp coconut sugar
  • ½ tsp cumin
  • 3 tbsp olive oil
  • Salt & pepper to taste


  1. In a large pan, sauté garlic and shallot in olive oil for 2 minutes.
  2. Add tomato paste, cayenne pepper, ½ tbsp za’atar, and the other spices. Stir together into a paste, and sauté for another few minutes, until the shallots have softened and the spices have darkened.
  3. Add the peppers and cook for 3 minutes, then add the chopped yellow onion.
  4. Add the chopped tomatoes, and sauté until the mixture begins to brown and stick to the bottom of the pan.DSC_0022
  5. Add the can of crushed tomatoes and use a wooden spoon to loosen the caramelized bits from the bottom of the pan.
  6. Season with salt and pepper. Add a pinch of coconut sugar.
  7. Stir occasionally for 30 minutes, and adjusting the heat to maintain a simmer.
  8. Using a spoon to create a small crater in the sauce, crack an egg into the hole. Repeat for the other 4 eggs, equally spaced in the pan. Turn the heat to low and cover the pan.
  9. Cook for about 7 minutes, or until the egg white is cooked but the yolk is still runny.DSC_0026
  10. Remove from the heat and season each egg with a little bit of salt and pepper. Garnish with shredded spinach & a little bit of light parmesan cheese.
  11. Serve family-style with a slice of toasted Ezekiel bread.
Serves 2-3  

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