Shakshuka is one of those meals that offers tons of flavor, super comforting, and easy to make. That’s a win in our book. This is a perfect dish for substitutions if you have other veggies in your fridge that you need to prepare!
- 1-1/3 Tbsp olive oil divided
- 4 oz fresh yellow onions
- 1 tsp fresh garlic peeled, minced
- 1 each fresh green bell peppers diced
- 2 Tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/8 tsp ground cayenne pepper
- 26 oz canned diced tomatoes, no salt added
- 2 Tbsp fresh cilantro
- 4 each egg
- 6 oz fresh Brussels sprouts
- <1/8 tsp kosher salt
- <1/8 tsp ground black pepper
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- In a deep skillet or sauté pan, sauté onions and peppers together in 1 Tbsp olive oil over medium high heat. Add garlic and sauté for 2-3 minutes. Add tomato paste and stir thoroughly. Allow the paste to caramelize slightly.
- Add the diced tomatoes and spices and stir well. Reduce heat to medium low and allow mixture to simmer to marry flavors and heat through.
- Cut Brussels sprouts in half and cook in boiling water for 3 minutes. Drain well. Toss with 1 tsp olive oil, salt and black pepper. Sear on a hot skillet until browned and set aside.
- Crack eggs one at a time into the tomato mixture. Be sure to allow space in between each egg. Cover the pan or cook in a 350F oven for 10-15 minutes, or until the eggs are cooked through. Garnish with cilantro and spread Brussel sprouts evenly over the top of the dish.