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Skillet Shakshuka

A sneak peek from my new book, Food Story: Rewrite the Way You Eat, Think, and Live. All of the recipes are organized by mood. This is from the Focused section.

Shakshuka is a fragrant pepper- and tomato-based Middle Eastern egg dish. The eggs are baked into the warm sauce, then topped with fresh herbs, green onions, and crumbled feta cheese. Choline, a key nutrient found in egg yolks, helps support concentration and mental focus. The garlic and anti- inflammatory spices enliven the sauce and can help reduce signs of cognitive decline. You can make the sauce up to two days in advance—just warm it back up before you add the eggs.

Tip: For a vegan version, omit the eggs, add seared cubes of tofu, and use vegan cheese.

INGREDIENTS

2 Tbsp extra-virgin olive oil
1⁄4 small yellow onion, finely chopped
1 red or orange bell pepper, cored, seeded, and chopped
2 cloves garlic, minced
1 tsp sweet paprika
1⁄2 tsp chopped fresh or dried oregano
1⁄4 tsp ground cumin
fine sea salt and freshly ground black pepper
2 cups canned whole tomatoes, with juices
1 cup baby spinach
4 to 6 large eggs
1⁄4 cup crumbled feta or vegan cheese
1 thinly sliced green onion, both white and green parts
3 Tbsp chopped fresh cilantro or flat-leaf Italian parsley

A sneak peek from my new book, Food Story: Rewrite the Way You Eat, Think, and Live. All of the recipes are organized by mood. This is from the Focused section.

Shakshuka is a fragrant pepper- and tomato-based Middle Eastern egg dish. The eggs are baked into the warm sauce, then topped with fresh herbs, green onions, and crumbled feta cheese. Choline, a key nutrient found in egg yolks, helps support concentration and mental focus. The garlic and anti- inflammatory spices enliven the sauce and can help reduce signs of cognitive decline. You can make the sauce up to two days in advance—just warm it back up before you add the eggs.

Tip: For a vegan version, omit the eggs, add seared cubes of tofu, and use vegan cheese.

INGREDIENTS

2 Tbsp extra-virgin olive oil
1⁄4 small yellow onion, finely chopped
1 red or orange bell pepper, cored, seeded, and chopped
2 cloves garlic, minced
1 tsp sweet paprika
1⁄2 tsp chopped fresh or dried oregano
1⁄4 tsp ground cumin
fine sea salt and freshly ground black pepper
2 cups canned whole tomatoes, with juices
1 cup baby spinach
4 to 6 large eggs
1⁄4 cup crumbled feta or vegan cheese
1 thinly sliced green onion, both white and green parts
3 Tbsp chopped fresh cilantro or flat-leaf Italian parsley

METHOD

  1. Preheat the oven to 400°F. In a 10-inch ovenproof skillet over medium heat, warm the oil. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are tender and starting to brown, about 7 minutes.
  2. Stir in the garlic, paprika, oregano, cumin, 1⁄2 teaspoon salt, and a few grinds of pepper. Cook just until fragrant, about 30 seconds. Reduce the heat to medium-low and add the canned tomatoes with their juices, breaking them up with your hands as you add them. Stir to combine.
  3. Bring the mixture to a simmer, then stir in the spinach. Continue to simmer until the spinach is wilted and the sauce is fragrant, about 5 minutes. (If the sauce is too thick, add a few tablespoons of water.)
  4. Use the back of a big spoon to create 4 to 6 wells in the tomato mixture. Crack an egg into each well and season with a little salt and pepper. Transfer the pan to the oven and bake until the egg whites are barely cooked and the yolks are still runny, about 12 minutes. (The eggs will continue to cook while you are garnishing.)
  5. Sprinkle with the feta cheese, green onions, and cilantro or Italian parsley. Serve immediately.

Recipe excerpt from the book Food Story: Rewrite the Way You Eat, Think, and Live by Elise Museles © 2021 Elise Museles, reprinted with permission from the author and the publisher, Sounds True, Inc.