Shakshouka (shakshoka, chakchouka, shak-shouka, shak shouka) is a dish I was served whilst traveling in Africa. Our lovely hostess served it out on the veranda where we ate in the company of ostriches, buffalo, flamingoes, zebras, and giraffes who were quietly grazing and roaming the expansive land that surrounded her conservancy home in Kenya. I love it for weekend brunch after a long hike in the mountains. It is versatile and easily adapted to whatever vegetables you have available in your refrigerator. This Tunisian/Israeli/Mediterranean dish always has tomatoes, hot peppers, garlic, onions, and eggs. What you do with it from there is up to you.
4 TBSP avocado oil
1 diced onion
4 cloves fresh minced garlic
1-2 tsp chili paste (to your taste for heat)
1 (28-ounce) can organic fire roasted diced tomatoes
1 can organic tomato paste
1 TBSP ground cumin
1 TBSP smoked paprika
2 organic sweet potatoes chopped
4 organic carrots diced
1 head organic cauliflower chopped
2 stalks organic broccoli chopped (stems and flowerets both)
1 diced organic zucchini
1 diced organic red bell pepper
1 bundle chopped organic dinosaur kale, removed from stems
1 tsp sea salt
1/4 tsp freshly ground black pepper
10-14 pastured eggs
4 TBSP organic chopped cilantro
In a deep skillet, heat the oil on the stove top over medium-high heat. Add the onion and garlic and cook until translucent. Add the spices and chopped sweet potatoes, cauliflower, broccoli stems, and carrots and stir-fry until crisp-tender. Add the tomatoes, tomato paste, chili sauce, zucchini, broccoli flowerets, bell pepper, and kale and simmer until all vegetables are al dente. Smooth out the surface of the mixture and crack the eggs one by one onto the top. Cover and cook for 8 minutes or until the egg whites are set and the yolks are thickened but slightly runny (if you like them that way).
Uncover and remove from heat. Add the fresh cilantro and serve immediately.
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