Recipe of the Month — Shakshuka

Serves 1

This month is a recipe near and dear to my heart. Generally, each month the recipes have focused on a fruit or vegetable that has been in season but this month we are going in a different direction. Still being new to Jacksonville and not really understanding the seasons and when certain foods are becoming available, I decided to do a recipe that may include an ingredient that is not readily available at the markets just yet. I apologize, if this is the case. 

This month is a dish called shakshuka, which I always spelled with two u’s “ShukShuka” for some reason. Traditionally, it is a tomato sauce and egg based dish which can be customized in many ways. So for this month we are looking at the egg primarily and just one of a million ways to use it. In this dish we are poaching eggs in a tomato sauce and adding some sauteed tomatoes, mushrooms, and spinach to the dish. The goal is to poach the eggs so that the yolks are still creamy (over easy) and delicious, as to make them a sauce for the more thickened tomato sauce. A piece of toast goes great with this to soak up the tomato sauce and the egg yolks. It is easy to overcook the eggs then the dish will be dry.

To learn more about me and some of these recipes, check out The Farm to Body Wellness Podcast. One day soon, we will delve into the world of shakshuka! Until then, go ahead and check out this month’s recipe, where we have a fun and traditional way to enjoy Shakshuka. You can always adapt these recipes however you would like!

Ingredients:

The Toppings

• 5-15g Extra Virgin Olive Oil (EVOO)
• 120g Fresh Tomato (halved and sliced) 
• 100g Mushroom (sliced or chopped)
• 30g Spinach (whole or chopped)
• Salt and Pepper to Taste

The Shakshuka

• 150-200g Prepared Tomato Sauce
• 2-3 Eggs (depending on Hunger
• 4-5 leaves Fresh Basil (or other herbs chopped)

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

Instructions:

Step 1: The first step is getting a small saute pan and preparing the topping ingredients. We want to cook them first as it is important to have them ready before we start on the shakshuka. 

Step 2: Add the oil to the pan and start cooking the tomatoes, then mushrooms, and finally the Spinach. If you wanted to add some basil here to cook it down with the spinach, that is an option. Once it is all cooked, set it aside for later.

Step 3: Moving on to the Shakshuka. Add the sauce to the pan. This sauce should be pre-seasoned (either something that you did at home or something that was purchased at the market or in a store, but not plain tomato sauce). Once the sauce is warm, crack the eggs carefully so as to not break the yolks. 

Step 4: Cover and cook until the whites are cooked and the yolks are still over easy or over medium. Slice the basil into thin strips for a garnish and to mix into the dish. Once complete, carefully transfer into a bowl or on a plate and add the sauteed vegetables from before. 

Step 5: Enjoy! 

*It is possible to make this recipe larger in a much larger pan, just be careful as to not overcook the eggs!!