Healthy Classic Shakshuka

Healthy Shakshuka Recipe

Healthy Classic Shakshuka w/ Avocado and Pesto! Shakshuka is a traditional Israeli breakfast dish. I first had it when I travelled to Israel years ago and have been making it ever since. If you do not know what it is - it is essentially a baked egg dish with feta, vegetables and tomato sauce. It looks super fancy, but it is not hard to make at all and is a great healthy option for brunch. I love enjoying it with some fresh bread or pita. Both work great! I hope you enjoy.

Notes: I recommend using a cast iron skillet pan for this recipe because it requires some oven time. Not all cookware is oven safe, so make sure you check that before making it. 

Prep Time10 minsCook Time30 minsTotal Time40 mins

This recipe makes 2 servings.

Ingredients:

 1 Red Onion (or sweet onion) chopped
 2 Bell peppers chopped
 1 Avocado Sliced
 1 Large Can of Crushed Tomatoes (28 oz)
 4 Eggs
 2 tbsp Avocado Oil
 Crumbled Feta
 Pesto for Drizzle
 Spices: Sea Salt, Oregano, Chili flakes, Basil and Cayenne
 Optional Toppings: Fresh Chopped Basil, Sliced Jalapenos

Directions:

1

Preheat oven to 375.

2

Heat avocado oil in a cast iron skillet until hot.

3

Add in chopped onions. Sauté until translucent and begin to get caramelized. About 10 minutes. Add in peppers. Season with some sea salt.

4

Cook for 10 minutes until peppers and onions are well cooked. I like them crispyish!

5

Add in can of crushed tomatoes and mix well. Add more spices to taste - oregano, basil, salt, pepper and cayenne.

6

Evenly spread mixture in the cast iron. Crack in your eggs, sprinkle in the feta and drizzle the pesto.

7

Place cast iron in the oven for 7 to 10 minutes until the eggs are cooked to your liking.

8

When ready to eat, add avocado slices on top. Option to add some sliced jalapenos and freshly chopoped basil. Serve with fresh sourdough bread if you know what’s good for you! Enjoy!

 

Ingredients

 1 Red Onion (or sweet onion) chopped
 2 Bell peppers chopped
 1 Avocado Sliced
 1 Large Can of Crushed Tomatoes (28 oz)
 4 Eggs
 2 tbsp Avocado Oil
 Crumbled Feta
 Pesto for Drizzle
 Spices: Sea Salt, Oregano, Chili flakes, Basil and Cayenne
 Optional Toppings: Fresh Chopped Basil, Sliced Jalapenos

Directions

1

Preheat oven to 375.

2

Heat avocado oil in a cast iron skillet until hot.

3

Add in chopped onions. Sauté until translucent and begin to get caramelized. About 10 minutes. Add in peppers. Season with some sea salt.

4

Cook for 10 minutes until peppers and onions are well cooked. I like them crispyish!

5

Add in can of crushed tomatoes and mix well. Add more spices to taste - oregano, basil, salt, pepper and cayenne.

6

Evenly spread mixture in the cast iron. Crack in your eggs, sprinkle in the feta and drizzle the pesto.

7

Place cast iron in the oven for 7 to 10 minutes until the eggs are cooked to your liking.

8

When ready to eat, add avocado slices on top. Option to add some sliced jalapenos and freshly chopoped basil. Serve with fresh sourdough bread if you know what’s good for you! Enjoy!

Healthy Classic Shakshuka

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