Shakshuka Bowl
Eggs poached in spiced tomato sauce served over grains or bread with roasted vegetables. Warm bowl assembled fresh and eaten immediately.
Ingredients
Method
Dice the onion. Mince the garlic. Prepare the roasted vegetables; if raw, cut into bite-sized pieces.
Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
Add minced garlic, paprika, and cumin. Stir and cook until fragrant, about 30 seconds.
Add canned tomatoes (with juice). Simmer for 5–10 minutes to combine flavors and slightly reduce. Season to taste with salt and pepper.
Gently crack eggs into the simmering sauce, spacing them apart. Reduce heat to low, cover, and cook until whites are set and yolks reach desired doneness, 5–8 minutes.
Place warm cooked grain or bread in a bowl. Top with roasted vegetables.
Ladle the sauce and poached eggs over the vegetables and grain. Garnish with fresh herbs, feta (if using), and hot sauce or chili oil.
Serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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