Breakfast for dinner…..Yum! Shakshuka is popular for breakfast in Israel and is traditionally served with challah bread. It originated in North Africa, and like most great dishes there are as many versions as there are cooks who have embraced it. I have been seeing pictures of this dish all over social media lately and I knew I had to try making it. It was soooo delicious! I made it for dinner because it does take a good 30 min to make, but it’s well worth the wait. I just don’t always have a lot of extra time in the mornings. This recipe would be good for a weekend brunch. I go thru waves of loving eggs and avoiding eggs……. Right now I am defiantly loving them and I crave the extra protein because I have been working out a lot more. This dish is healthy and satisfying, perfect for a Meatless Monday! 😉

xx Malika

Breakfast for dinner

Pan of Shakshuka

Shakshuka with Kale Chard and Feta
Cuisine: Vegetarian, Gluten Free
Serves: 2
  • 4 organic eggs
  • 1 can diced tomatoes
  • 1 clove of garlic crushed
  • 1 small yellow onion, finely chopped
  • ½ yellow pepper, chopped
  • 3 tbs tomato paste
  • ½ tsp dried basil
  • 1 tsp cumin
  • 1 tsp paprika
  • handful of greens (I used a mix of spinach, chard and baby kale)
  • 2 oz sheep's milk feta
  • 1 tbs olive oil
  • slat and pepper to taste
  • 1 tbs coconut sugar
  1. In a large skillet heat the olive oil over medium heat
  2. Add the onions and sauté until translucent about 5 minutes.
  3. Add the peppers and cook just until softened, 3 minutes. Stir in the garlic, spices and tomato paste and sauté for another 2 minutes.
  4. Add in the tomatoes. Stir sugar, salt and pepper and let the mixture simmer for 10 minutes. Lyer the greens over the top.
  5. Crack the eggs into the tomato mixture. Cover and simmer for approximately 8-10 minutes or until the whites of the eggs are no longer translucent.
  6. Sprinkle over the feta cheese.
  7. Serve over cooked quinoa and garnish with avocado slices

Quinoa, eggs and Shakshuka