Shakshuka and roasted potato brunch

Have you ever heard of shakshuka? I hadn’t either until last year, I think I might’ve watched an episode with Anthony Bourdain eating some in Israel or something, and then it got stuck in my head: I wanted to try it! When I decided to give it a try, I had to make it healthier of course, and added my twist on it to create a shakshuka and roasted potato brunch, because we love roasted potatoes.

From what I read, it looks like it might be a recipe originating from Lybia, and many people eat this dish for dinner in the West, however it is very popular in Israel for breakfast. I definitely think it can be both, but I love myself a delicious brunch on the weekend, and this has been on the menu a few times already, because it’s so good, and easy to make I might add!

Feel free to be adventurous and creative with the vegetables that you use in it, but I think this is a great way to eat more dark leafy greens, and as you probably know, green vegetables are amazing for our health! They contain a wide array of vitamins and minerals that are very important for us to be healthy, like Swiss chard that contains vitamin C, A, K, and many essential minerals that our bodies need to perform vital functions. By choosing local, organic, and free-range eggs, you also ensure to have the best nutrition from your eggs, as these perfect little parcels of food contain many essential nutrients needed, especially in the yolk, that contains choline, essential fatty acids, along with the necessary nutrition to digest the white part properly, and much more.

Healthy AND delicious is always the right way to go!

Bon appétit!

ECP xo

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Shakshuka and Roasted Potato Brunch

Course: Breakfast

Cuisine: Mediterranean

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

A simple, delicious, and healthy shakshuka and roasted potato brunch, packed with nutritious green leafy vegetables, ready in 30 minutes! 

Ingredients

Roasted Potatoes

• 1 lb organic potatoes (yellow, white, or red)
• 1 lb organic sweet potatoes or yams
• 3-4 Tbsp extra-virgin olive oil (or more if needed)
• 1-2 Tbsp herbes de Provence
• 1 tsp ground paprika
• 1 tsp ground turmeric
• 20 turns freshly ground black pepper

Shakshuka

• 1 large onion
• 4 garlic cloves
• 6 stems of organic kale
• 4 stems of organic Swiss chard
• 28 oz canned diced organic tomatoes (1 large can = 28 oz/796 ml)
• extra-virgin olive oil
• 1 tsp herbes de Provence
• 1 tsp paprika or chile flakes
• 1/2 tsp cumin
• pepper to taste
• 1/2 tsp sea salt
• 6 organic free-range eggs

Instructions

1. Wash and dry the potatoes. Remove any 'eyes' or yucky parts.
2. Cut the potatoes into bite-size cubes and put everything in a medium or large mixing bowl.
3. Drizzle the olive oil over, and mix well with a fork until they are coated and shiny.
4. Sprinkle all the spices and mix well.
5. Spread evenly on a large cookie sheet lined with parchment paper, and cook in a 400F oven for about 25-30 minutes, or until nicely roasted.
6. While the potatoes cook, prepare the shakshuka: mince the onion and sauté in a very large pan over medium heat, drizzled with olive oil.
7. Wash and dry the kale and Swiss chard, and cut thinly (don't use the thick stems).
8. Once the onions are nicely roasted on the edges, put the kale and chard in, mix, and cover with a lid for 1-2 minutes.
9. Add the minced garlic and sauté for 1 minute, then add the spices, and the diced tomatoes (or tomato sauce).
10. Mix well and bring to a boil. If it's too thick, you can add a bit of water, but not too much.
11. Using a spoon, make a little hole in the mixture and carefully drop 1 egg in it, then proceed with the others, one at a time.
12. Cover with a lid, and let cook for 5-7 minutes (keep an eye on it) until the egg whites are cooked.
13. The potatoes should be ready now, so you can serve everything at once, adding a pinch of sea salt on the potatoes before serving.
14. Divide the potatoes into 4 plates, and scoop the shakshuka mixture over it, along with an egg or two per serving.

Recipe Notes

If you don't have canned tomatoes on hand, feel free to use a leftover spaghetti sauce (as long as there's no meat in it).

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 472kcal | Fat: 18g | Saturated fat: 3g | Cholesterol: 245mg | Sodium: 881mg | Potassium: 2075mg | Carbohydrates: 63g | Fiber: 11g | Sugar: 11g | Protein: 20g | Vitamin A: 28785% | Vitamin C: 154.6% | Calcium: 377% | Iron: 12.4%