This Southwest Shakshuka recipe is so versatile, and is perfect for the at-home-chef with a passion for experimenting!
The ingredients with a ‘*’ indicate that these can be added or omitted as you desire, just add them after the onions! So easy. This recipe feeds about 2-4 people, at about 1-2 eggs each.
I would only make at most 6 eggs to tomato ratio, though, so any more than that, make another batch.
Southwest Shakshuka: SUBSTITUTIONS
An original shakshuka recipe has eggs, tomatoes, bell peppers, onions, and some really hot spices.
It’s a North-African dish, so it better have some heat!
But, I’ve added in a bunch of extras, to change the flavor profile a little bit. Most everything in the recipe is going to be a substitution itself!
A BIG THANK YOU
My friend, Rina, over at Balanced Working Moms inspired this version of a shakshuka recipe. Check out her podcast, you won’t be disappointed.
This was also the very first thing I posted on my blog, even though it’s getting a makeover now.
I’ll always be excited about this dish, because not only is it delicious, but it’s the start to my crazy adventure.
Let it be your start on your new journey to a healthier you, as well!
A NOTE FOR GASTRIC BYPASS PATIENTS
I know that many doctors have different requirements on their food schedule for you.
Follow your doctor’s plan!
That being said, I actually WOULD NOT recommend anyone in phase 1 (liquids) or 2 (soft foods) after surgery eat a dish with many tomatoes.
The pouch is brand new, and sensitive to acid.
Tomatoes are very acidic. Just wait on the tomatoes. No need to get an ulcer when you can prevent it. Patience, my friend.
Related: Your Fastest Guide To Gastric Bypass
- stainless steel pan
- 6 eggs 4-6 depending on how many people
- 3 med vine-ripened tomatoes or 1 massive beefsteak tomato roughly chopped
- 1 small onion diced
- *1 cup mushrooms
- *1 bell pepper green
- *1 can corn drained
- *1 can black beans drained & rinsed
- 1 tsp olive oil extra virgin
- 2 Tblsp butter
- 3 cloves garlic minced
- ½ tsp Chili pepper
- 1 tsp curry powder
- ½ tsp paprika
- ¼ tsp ground pepper
- ¼ tsp ground tumeric
- ½ tsp salt
- Add olive oil and butter to a large, stainless steel skillet. Set on high heat on the stovetop until the butter foams.
- Reduce the heat to medium, add the diced onion. Sauté until translucent. *Add any optional items now, sauté about 5 minutes.
- Add all tomatoes at the same time. Once the tomatoes start to break down and form a sauce, add all the spices and stir until incorporated – about 5 minutes.
- Taste your brilliant creation! Add more spices, if desired. (Try this dish again another day and use more adventurous spices, like coriander or cayenne pepper!)
- Using your spatula, create a little space, crack an egg, and drop it onto the space you created. Don't break the yolk.
- Put the lid on the skillet, and cook about 5 more minutes until the egg whites are bright white, but the yolk is still runny.
- Using your spatula, serve 1-2 eggs in a bowl. Enjoy!
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