Happy National Egg Day! Long gone
are should be the days of egg whites and fear for the yolk, and now lies the celebration of this nutrient powerhouse! Eggs are actually trending this year and Americans are celebrating not only their nutrient power but also their versatility.
You’ve probably had them in omelet form, scrambled, fried, over-easy, poached and more. Today’s recipe is a new favorite in the Jones household that we’ve been obsessing over since early this year. Shakshuka!
Shakshuka is a dish of eggs poached in tomatoes with chiles, onions and spices, often served with pita or fresh baked bread. We discovered it at good ole’ Dizengoff at Whole Foods in Fairmount and decided it was time to start preparing it on our own. With our love of Mexican flavors, we decided to move from the traditional Middle Eastern flavors slightly by switching to jalapeños to mesh heat with sweet bell pepper and adding plenty of cilantro! Pair with your favorite bread post workout for a balanced recovery meal.
Mexican Inspired Shakshuka
- 1 tablespoons olive oil
- 3 garlic cloves, minced
- 2 jalapeños, minced
- 1 medium onion, diced
- 1 large red bell pepper or poblano, sliced into thin strips
- 1 28 ounce can whole peeled tomatoes, chopped
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 4 – 6 eggs
- 1/4 Cup cilantro (loose, not packed)
- Preheat oven to 350 degrees and heat cast iron pan over low-medium and add the olive oil.
- Add the garlic and jalapeños, stir and let cook roughly one minute before adding the onion and bell pepper. Stir, cover and cook roughly 15 minutes, stirring occasionally.
- Next, stir in spices and pour in tomatoes. Stir and let cook, uncovered for 10 minutes.
- Crack eggs into small ramekins and before adding, make small wells in the tomato mixture with a spoon for each egg.
- Pour eggs into the wells one by one and put the pan, uncovered in the oven and let cook for 8 minutes.
- Remove from oven, add cilantro, and serve with pita or your favorite hearty bread!