Description
Shakshuka Brekkie is a celebrated Israeli or Middle Eastern breakfast which originally began in North Africa. Pearl and Serene have THM'ified this recipe for us here on the Membership!! This dish can be easily made for a breakfast, lunch, brinner, or even dinner! This traditional tomato dish is a bit spicy with a zesty, savory zing that will knock your socks off!! This is a single serve recipe. You can watch them make this recipe by tuning into THM TV - "In the Kitchen". Look for the title "Shakshuka Brekkie"!
Ingredients
Instructions
- Grease your skillet with the coconut or MCT oil.
- On medium heat saute the chopped tomato, onion and garlic until the onions are translucent and the juices have been released from the veggies, about 5-7 minutes.
- Next sprinkle the chili powder, cumin, paprika, cayenne pepper, mineral salt and black pepper on top of the tomato mixture and stir to combine well.
- Add the tomato paste and water and stir again to combine. You can take a little taste test and add any other mineral salt or other spices that you would like at this time.
- With a spoon push aside some of the tomato mixture to make a little hole or what we will call a "nest" to place your cracked eggs into. You will make two holes or "nests."
- Place your cracked eggs directly into the little holes or "nests" that you just made in your pan.
- Sprinkle more mineral salt, parsley flakes, hot sauce, feta cheese and nutritional yeast on top of the mixture.
- Place a lid on your pan and turn to low for 2-6 minutes or until the egg whites are set and the egg yolks are cooked to your liking.
- Top with a drizzle of MCT oil and with the optional 1/2 of a sliced avocado.
