Shakshuka

This traditional North African dish is a popular breakfast in Israel and throughout the Middle East. Here in North America, enjoy it for breakfast, brunch, lunch, dinner, or any time of day. I’ve added some greens to get the most out of this delicious dish.

5 organic eggs
1 glass jar diced tomatoes (such as Jovial)
2 tbsp olive oil
1 medium onion, diced
large handful fresh baby spinach, chopped
1/2 pound brussels sprouts, shredded
4-6 garlic cloves, minced
2 teaspoon paprika
1 teaspoon cumin
¼ teaspoon chili powder
Celtic sea salt
freshly-ground black pepper
1 bunch fresh parsley, chopped
3 ounces goat cheese or feta cheese (goat/sheep feta only), optional
1 ripe avocado

Heat olive oil in a large sauté pan on medium heat. Add onion and cook for 5 minutes or until translucent. Add brussels sprouts, spinach, garlic and spices and cook 2-3 more minutes, stirring so as not to burn garlic.

Add tomatoes to pan and season with Celtic salt and pepper. Raise heat to bring sauce to a simmer.

Use a ladle to make five small wells in the sauce and carefully crack eggs into each well. Cover and cook for 6-8 minutes, depending on how runny you like your eggs. Add cheese, if using, and cover again to allow cheese to melt. Garnish with chopped parsley and sliced avocado. Enjoy immediately.