Shakshuka with Avocado, Olives, and Feta

SHOCK-SHOE-KA. It’s almost as much fun to say as it is to make, right?!

At it’s most basic level, shakshuka is a middle eastern peasant dish of eggs poached in tomato sauce. But here in San Francisco, it’s been transformed into a trendy brunch dish that’ll run you somewhere around 18 bucks a plate. Gotta love that SF cost of living!

What I love about this recipe is that it’s super easy to make since it’s basically just a one pot meal, but it’s also easy to make more healthy. Throw in some greens, and some peppers, or whatever sounds good to you. It’s also low-carb, doesn’t include anything processed, and can even be thrown together on the fly with ingredients you might already have lying around your house.

Breakfast, brunch, or dinner, shakshuka is the easy meal the fits in wherever you need it, making your week a lot less stressful, and a lot more delicious!

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Shakshuka with Avocado, Olives, and Feta

Servings: 2

Ingredients

2 tbsp extra-virgin olive oil

1/2 large white onion, diced

3 cloves garlic

1-2 large handfuls chopped kale

1/3 cup white wine

1 (28 oz.) can crushed tomatoes (or whole plum tomatoes, hand crushed)

2 tsp paprika

1 tsp cumin

salt and pepper to taste

3-4 large eggs

1 avocado, quartered, peeled, and sliced

1/3 cup chopped black olives

1/2 cup crumbled feta cheese

Serve with bread (optional)

Directions

  1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and saute until slightly soft, about 3-5 minutes. Add the garlic and kale, and saute for another few minutes, until soft and slightly fragrant.

  2. Pour in the white wine and vigorously stir, scraping off any burnt bits that may be stuck to the pan. Add the tomatoes, paprika, cumin, salt, and pepper, and stir to combine. Bring to a simmer and cook for 10-15 minutes, until slightly reduced and thickened

  3. When the sauce is ready, carve out little pockets in the sauce with a wooden spoon where you want the eggs to go, and crack the eggs directly into the crevices. Cover, and cook for around 6-10 minutes, until the the eggs are white and no longer translucent. Top with sliced avocado, olives, and feta. Spoon eggs and tomato mixture on bread, and top with remaining avocado slices to serve.

Ben Mastracco