Hey there, my fellow food enthusiasts!
I’m so excited to share today’s recipe with you. Imagine starting your morning with a dish that’s not only bursting with flavor but also super healthy and satisfying. Yes, I’m talking about Baked Shakshuka with Poached Eggs! This healthy food recipe is sure to become a favorite in your home, like it has in mine. Perfectly baked eggs nestled in a bed of spiced tomatoes and peppers – it’s truly a breakfast or brunch dream come true.
**Why Shakshuka?**
Shakshuka is a North African and Middle Eastern dish that has won hearts worldwide, and for good reason. It’s hearty, healthy, and surprisingly easy to make. Plus, it’s always fun to say the word Shakshuka, right? This healthy food recipe is protein-packed and full of wholesome vegetables, which makes it a perfect choice for any meal.
**Ingredients:**
– 1 tbsp olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/4 tsp cayenne pepper (adjust to taste)
– 1 can (14 oz) crushed tomatoes
– Salt and pepper to taste
– 4-6 large eggs
– Fresh parsley or cilantro, chopped (for garnish)
– Optional: feta cheese, olives, or avocado for topping
**Steps:**
1. Preheat your oven to 375°F (190°C). This ensures everything cooks evenly, and trust me, once you’re moving, you’d want that homey aroma wafting through your kitchen.
2. In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté them until they’re tender, which should take about 5 minutes. Pro tip: If your kids or partner wander in asking what’s cooking, that’s your cue that they are perfectly sautéed!
3. Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook this aromatic mix for about a minute. If you’re anything like me, this is the point where you inhale deeply and take a moment of gratitude for the wonders of a healthy food recipe.
4. Pour in the crushed tomatoes and season with salt and pepper. Reduce the heat and let it simmer for 10 minutes. This little dance between the spices and tomatoes is where the magic happens.
5. Once simmered, make little wells in the mixture using the back of a spoon and gently crack the eggs into them. It’s like creating little nests, which I find strangely satisfying.
6. Carefully transfer the skillet to the oven. Bake everything for about 8-10 minutes or until the eggs are just set. If you love your yolks runny (like I do), keep a close eye on them!
7. When it’s ready, remove from the oven and garnish with fresh parsley or cilantro. Optional toppings like feta or avocado add a delightful twist.
8. Serve hot with crusty bread or warm pita. There’s something ridiculously satisfying about dipping bread into shakshuka. Fair warning: Don’t be surprised if you find yourself licking the skillet clean.
**Helpful Tips:**
– If you don’t have an oven-safe skillet, no worries! You can transfer the tomato mixture to a baking dish before adding the eggs.
– You can easily make this shakshuka your own by adding your favorite veggies like spinach or mushrooms.
– Want a heartier meal? Add chickpeas or chorizo for extra oomph.
This baked shakshuka with poached eggs is a fantastic way to embrace a colorful life on your plate and a healthy food recipe that caters to all cravings. Whether you’re brunching with friends or just need a midweek dinner, this dish has you covered.
Give it a try, and let me know how you like it in the comments below. Happy cooking, and remember, the best meals are made with love and shared with joy!
Catch you later, foodies! 🍅🍳