A brunch masterpiece that’s perfect for your weekend feasting needs!
Traditional shakshouka is a dish of eggs poached in a sauce of crushed tomatoes, chili peppers and garlic. Common spices in this dish include cumin, paprika, cayenne pepper and nutmeg. The dish has roots a number of places, first thought to exist in the Mediterranean and Middle East. More recently, an egg and vegetable-based form originated from the Maghreb region of North Africa (and yes, I do want to credit Wikipedia for the quick and helpful overview!). I actually had shakshouka for the first time last year at Terrain Garden Café. It was pretty good, but admittedly the dish had way too much of a tomato base for me. I knew I needed to create a version with other vegetables to add a variety of flavors and textures. Therefore, I was inspired to use Taproot Farm organic kale and shredded celeriac root (in addition to their incredible tomato paste, garlic and onion for a base and microgreens for a topper!) to create the shakshouka version of my dreams. I have to say, this is hands down a new favorite of mine (pair it with some homemade bread/naan and cheese for a great mix of flavors and textures!). I hope you all enjoy this delicious and flavorful dish as much as I have – happy cooking and brunching! 🙂
Makes 1 Serving (*Easy to multiply)
Recipe by © Alysha Melnyk 2019
Kitchen Tools:
Small or Large Frying Pan with Lid (*depending how many portions you’re making)
Grater
Measuring Cups
Measuring Spoons
Spatula
Ingredients:
1 Clove Garlic, Minced
1/4 Cup Sweet Onion, Diced
1 Cup Kale Pieces (Destemmed, torn and packed tightly)
1 Cup Shredded Celeriac Root (Peel/cut the tough skin off before shredding)
1 Tablespoon Olive Oil
1 Cup Tomato Paste
1/2 Teaspoon Cumin
1/4 Teaspoon Pink Himalayan Salt
1/4 Teaspoon Chili Powder
1/2 Teaspoon Turmeric
1 Large Egg
Microgreens
Cheese (Feta, Goat or Fromage)
Black Pepper
Bread of Choice (I served with a Whole Wheat Naan)
Instructions:
- First, combine your garlic, sweet onion, kale, celeriac root and olive oil in a sauté pan (mixing to combine).
- Cook this on medium/medium high heat until kale is slightly wilted and onions are tender (about five minutes),
- Next, pour in your tomato sauce and gently mix to combine. Stir in cumin, salt, chili powder and turmeric spices.
- Allow to cook for a few more minutes until tomato mixture is slightly bubbly.
- Then, create a small pocket in the center of your pan and crack your egg in the middle.
- Turn the heat to low/medium and cover the pan with a lid.
- Allow the egg to set/cook through to desired consistency (I cooked mine for about 4 to 5 minutes until the egg was set).
- Once egg is cooked, top dish with cheese, microgreens and black pepper.
- Service with torn pieces of bread.
- Enjoy warm!
- If you don’t eat all your tomato sauce, leftovers store well in the fridge and you can easily reheat and add another fresh egg.
