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Spice Up Your Breakfast with Eggs Shakshuka

Spice Up Your Breakfast with Eggs Shakshuka

Sometimes getting creative with breakfast can be hard, and often people struggle with getting in more protein. Sure, cottage cheese and turkey bacon work but not everyone wants to eat the same thing day in and day out. Plus, on the weekends why not have a healthy go-to recipe that will wow your family and leave them feeling satisfied without the heavy feeling of pancakes and bacon?

One of my favourite healthy breakfast ideas is eggs shakshuka. This African dish delivers a huge punch of flavour and doesn’t require hours in the kitchen. Bonus – you can make it all in one pan!

You will need:

  • 6oz chicken breast cubed
  • 540ml can six bean blend, drained and rinsed
  • 28oz can crushed tomatoes
  • 5 oz chopped red onion
  • 4 eggs
  • half a pint of cherry tomatoes
  • 1 tsp coconut oil
  • 2 tbsp chili powder
  • half tsp cumin
  • half tsp Za’taar seasoning from Silk Road Spice Merchants
  • half tsp paprika
  • salt to taste

Directions:

Heat large skillet on medium to high heat and add coconut oil while you chop tomatoes and red onion.

Once skillet is hot add your cubed chicken breast and sear on the outside. Add in onion and cherry tomatoes and saute until onion is slightly translucent and tomato skin starts to wilt.

Add beans to pan and stir. Pour in crushed tomatoes and add spices.

Once all your ingredients are in the pan, stir well, cover and allow to simmer. Once your sauce has simmered and the flavours have melded remove cover and crack your eggs into the sauce. Sauce should be slightly runny to allow the eggs to settle in and simmer in the sauce. Feel free to add water if your sauce is too thick.

Cover pan again and allow eggs to simmer. Cooking time will depend on how runny you like your eggs.

Once eggs are cooked spoon into a bowl and serve with a slice of fresh bread or pita. I prefer to serve mine with a dark pumpernickel.

Notes:

This dish is notably spicy and full of bold flavours, but feel free to adjust the seasonings to your liking. I add a lot of chili powder because I love spice. You can also kick it up a notch by adding in fresh chilies. Cumin is a traditional spice in this dish, however, it can be over powering so I suggest to add it in small amounts and taste as you go. I add the Za’taar spice for a kick of freshness, and this is my own personal adaptation. Fresh chopped parsley over the top or a dollop of Greek yoghurt can help to cut the spice if you don’t like that much heat first thing in the morning.

Depending on the region and the recipe you find for your Shakshuka you will see a few variations. One of the things I love best about this dish is how easy it is to adapt to your own tastes. Traditionally a vegetarian recipe without beans, I have found putting my spin on it helps to fit this dish into my personal diet which is high in protein and the beans provide a little extra fiber. If you don’t require the added fiber or protein feel free to leave out the beans and chicken  breast. Conversely, if you are a vegetarian feel free to add in any vegetables you think would complement the dish. Many recipes typically call for red and green peppers, and I image mushrooms would be a tasty addition as well!

 

The calories for my recipe, not including bread, are as follows:

With chicken – 4 servings, 1 egg each = 271 calories

–2 servings, 2 eggs each = 543 calories

Without chicken – 4 servings, 1 egg each = 224 calories

–2 servings, 2 eggs each = 449 calories

The 2 serving portion size is very generous, so unless you have a HUGE appetite I suggest sharing this recipe with a few other people.

 

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