Perhaps you’ve heard of Shakshuka? Maybe you have seen it on a menu or picked up the frozen version at Trader Joe’s. This flavorful, healthy recipe is easy to make, and is a favorite of ours here at Gennev. We’ve even had Gennev Registered Dietitian, Monika Jacobson guide us through making shakshuka from our own kitchens via a virtual zoom cooking class. We all loved it and now many of us make this dish on repeat!

Shakshuka is a traditional dish from Northern Africa or the Middle East, made by poaching eggs in a flavorful tomato stew full of spices. It is loaded with vegetarian protein (eggs and cheese), anti-inflammatory spices, vegetables (microgreens, tomatoes, onions) and healthy fat (avocado, olive oil).    

Shakshuka beautifully aligns with the nutrition concepts our Registered Dietitian Nutritionists teach, as it fits within a Mediterranean-style diet. It’s typical to enjoy shakshuka as a breakfast meal, but it can also be a lovely holiday brunch food or an easy weeknight dinner any time of year.  

This ethnic comfort food offers delectable flavor, superb nutrition and is easy to make! Give it a try this month or save it as a healthy meal for another time.

Shakshuka Recipe

Adapted from Love and Lemons

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, seeded and diced
• ¼ teaspoon sea salt, more to taste
• Freshly ground black pepper
• 3 medium garlic cloves, minced
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch of cayenne pepper, optional
• 1 28-ounce can crushed tomatoes
• 2 tablespoons harissa paste
• 1 cup fresh spinach, chopped
• 3 to 5 eggs
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• 1 avocado, diced
• Microgreens for garnish, optional
• Toasted bread, for serving

Instructions

1. Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.

2. Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.

3. Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.

4. Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.

Proper nutrition is key to warding off disease as we age. If you need guidance on how to incorporate healthy recipes like Shakshuka and others into your diet on a regular basis, consider working with our integrated care team who are experts in supporting women in menopause. They can create a personalized plan that will optimize your nutrition and other lifestyle factors, plus provide the support to create healthy habits for the long-term.

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