Shakshuka is one of my favorite meals just because it is so versatile- you can make it for breakfast, lunch, brunch or dinner, and it's especially nice to have on the weekends! It's pretty easy to make when you have all of the ingredients with you since you basically let it sit on the skillet for a bit without having to look at it much. You can make it even easier by using a pre-made tomato sauce, but what makes my version so special is the fact that I make my own sauce from scratch instead of buying it at the store. I hope you enjoy this delicious Middle-Eastern dish that is prepared with tons of love!
Serving Size: 1
1 and 1/2 cup diced organic Tomatoes
1/2 of an Onion (chopped)
2 tbsp of Tomato Paste
1 tbsp of Harissa (use this in moderation if you don't like it spicy- I like mine on the spicier side)
Spices: Garlic Powder, Cumin, Paprika
Pink Himalayan Salt
1/2 cup of Water
1/2 packet of Stevia
2 Eggs ( I like to use them from Vital Farms)
1/4 of an Avocado
On a hot skillet with a cooking oil of your choice (I use either Avocado or Coconut Oil OR Ghee), sauté the chopped onions until golden brown.
Add in the diced tomatoes, the Harissa, and the tomato paste and stir with the onions until fully mixed.
Slowly incorporate the water and keep on stirring until everything gets mixed together.
Add in the spices, the pink himalayan salt, and the stevia, mix well, and let it sit for about 5 minutes on medium to high heat.
Once the sauce starts to thicken and form, crack in the eggs and let it sit on medium heat until the eggs are cooked to your liking.
Finish off by adding in the avocado and the chopped basil, and it is ready to be served and enjoyed!