Hands down, breakfast is my absolute favorite meal of the day. To me, there is nothing better than starting the day with a delicious protein-packed smoothie, a jar of dairy-free overnight oats, or my one of my favorites, an authentic Turkish breakfast.
There are so many delicious options to choose from nowadays without resorting to that familiar bowl of Cheerios and milk or a piece of toasted white bread smothered with butter and sugary jam. I’ll admit, they’re tasty but not exactly healthy.
Recently, my friend Vivi taught me to make her recipe for Israeli shakshouka and my breakfast love affair found a whole new romance. This traditional poached egg dish is a staple in Israeli and Arab cuisines, enjoyed for both breakfast and evening meals. Though some Arab cultures include potatoes, beans, meat, and a variety of spices, in Israel, many recipes are strictly vegetarian. Vivi's shakshouka is packed full of fresh vegetables, tomatoes, and eggs, and best of all, this one-pot meal is easy to make and delicious. For those who are gluten-free and dairy-free, this dish is perfect for you, too!
American chef and food writer, Ruth Reichl, put it best, “Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” Here’s to a healthy lifestyle! - Lisa
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 2 tablespoons canola oil
- 1 cup onions, peeled and diced
- 1 medium red bell pepper, chopped
- 1 medium orange bell pepper, chopped
- 2 cups mushrooms, thinly sliced
- 2 cups diced tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon chicken bouillon paste
- 1/4 cup hot water
- 1 teaspoon paprika
- Salt & pepepper to taste
- 6 eggs
- 1 tablespoon chopped parsley optional, for garnish
- Prepare your ingredients ahead of time for easy in cooking.
- Heat a large skillet over medium heat. Add oil and heat for 30 seconds before adding the onions. Sauté 3 to 4 minutes or until onions become translucent.
- Add the bell peppers and mushrooms, sautéing 5 to 7 minutes until softened. Add in tomatoes and continue to simmer.
- Dissolve tomato paste and chicken bouillon paste in 1/4 hot cup hot water. Pour liquid over vegetables and stir to combine, lowering heat to medium.
- Add paprika. Stir and simmer 5 minutes until the sauce begins to reduce. Add salt and pepper, adjusting the sauce to your liking/taste.
- Using a spoon, create six shallow divots, spacing them evenly in the sauce where the eggs will be placed. Crack eggs, one at a time, into the divots. Cover, lower heat to medium-low, and let simmer until the egg whites have hardened, leaving the yolks soft. Sprinkle parsley evenly over eggs and sauce.
- Serve by scooping around the egg and carefully laying on a plate with sauce. Serve with pita bread, cottage cheese, whole wheat toast, and seasonal fruit.
Serve with cottage cheese, whole wheat toast, and fresh seasonal fruit.
Recipe by Vivi Mizrahi for www.culinarybutterfly.com
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