Take your breakfast game to the next level with this ethnic Shakshuka recipe. Filled with warm spices, hearty tomatoes, and gooey eggs, this is sure to become your favorite weekend breakfast. #KitchenTravel
Eating the same things for breakfast everyday can get monotonous, so spice things up with this ethic recipe for Shakshuka. This vegetarian dish contains high levels of protein, vegetables, whole grains, and healthy fats, which makes it a well-balanced breakfast to start your day off right. Plus, you can have it on the table in under 30 minutes! Whether you serve it for brunch, a special occasion, or even on a weekday, it’s a recipe that everyone is sure to love.
What makes shakshuka so delicious (and nutritious) is the combination of eggs and the tomato base. Eggs add a heafy dose of protein, while the canned tomatoes provide a plethora of antioxidants (such as lycopene) that play an integral role in the reduction of certain types of diseases and cancers. In fact, numerous studies have linked lycopene consumption with prostate cancer protection. While lycopene is present in other fruits such as watermelon and pink grapefruit, tomatoes, which are the second most consumed vegetable (second to potatoes) in the U.S., account for more than 85% of the lycopene in the American diet. Interestingly, cooked tomato products—as in processed tomatoes, including tomato sauce and canned tomatoes—may hold particular significance. The lycopene from cooked and processed tomatoes is more bioavailable than that of fresh tomatoes. Heating or processing breaks down the tomato cell matrix and promotes isomerization of lycopene from all-trans isomers to the more bioavailable form of cis-isomers. Research shows that single daily servings of processed tomato products produce significant increases of lycopene concentrations in blood and buccal mucosal cells in healthy adults.
So, go ahead and enjoy this recipe for Shakshuka over the weekend! Your body and taste buds will thank you.
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 2 tsp. paprika
- 1 tsp. cumin
- ¼ tsp. chili powder
- 1 (28 oz) can whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 small bunch cilantro, chopped
- 1 small bunch parsley, chopped
- Preheat oven to 425 degrees.
- Heat the olive oil in a large pan over medium heat. Add in the onion and bell pepper. Sauté until the onion turns translucent.
- Mix in the garlic, paprika, cumin, and chili powder. Cook for 1 minute.
- Add the tomatoes into the pan. Use a spoon to break down the tomatoes then season with salt and pepper to taste. Bring the sauce to a simmer.
- Use a spoon to make 6 small wells in the sauce. Crack an egg into each well. Transfer to the oven and bake for 5-8 minutes, until the whites have set and the yolk is still jiggly.
- Garnish with the chopped cilantro and parsley. Enjoy!
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