In Israel, Shakshuka means breakfast and is pronounced Shahk-SHOO-kah. Sometimes it is spelled Shakshouka, Shakshuka, the dish, reportedly originated in North Africa but is a popular Middle Eastern breakfast dish.
I’d been looking at Shakshuka recipes for a while when my husband made this dish for a Sunday breakfast. As I often do when cooking something Middle Eastern, I consulted our good friend Justin Soltani for recommendations. Justin and some of his family members make the most amazing Persian food. We have been blessed to partake of their hospitality on numerous occasions. They can dance all night! When asked, my husband and I have both said Justin’s is our favorite place to eat. And no, Justin does not have a restaurant.
Back to shakshuka.
In this dish, the eggs are poached in a sauce of tomatoes, olive oil, bell peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. Justin’s recommendations helped form our spice combination in this particular recipe, giving it a Persian flair. Justin makes his own garam masala, but we used some we purchased and had on hand. If I make a blend, I’ll come back and link to that recipe.
Traditionally, pita or challah bread soaks up the delicious veggie sauce in shakshuka. However, we prefer it alone – without the carbohydrates from processed grains. Alone, this recipe uses nutrient-dense, whole foods to nourish the temple of your soul.
Shakshuka is a one-skillet, vegetarian dish. It makes a great alternative to a typical American breakfast that might consist of cereal and toast or a bagel. If you want a great start to getting those 5 to 9 servings of fruit and vegetables into your diet, try shakshuka for breakfast. Don’t limit this dish to breakfast though. Alternatively, shakshuka makes an impressive brunch or even a delicious lunch or dinner.
Cinnamon Spice Smoothie
- 1 cup cashew milk (use compliant coconut milk for AIP)
- 1 cup ice cubes
- 1 small banana fresh or frozen
- 1 scoop Pure PaleoMeal unflavored (or your favorite protein)
- 3 Deglet Noor dates or 1 Medjool date, pitted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (use mace for AIP)
- 1 pinch Himalayan pink salt (or sea salt)
- Soak the dates in hot water while you gather the other ingredients.
- Put the milk, ice cubes, banana, protein powder, vanilla, cinnamon, nutmeg, and salt in a blender. Drain the dates and add them to the blender.
- Blend on high for about 2 minutes until the ice and dates are smooth. If using a NutriBullet, pause and shake every 20 seconds or so to keep pressure from building and to help incorporate the protein powder.