Shakshuka Recipe

Shakshuka with Fresh Greens and Hummus

A nutrient-packed twist on a classic Mediterranean dish. It pairs the warm, spiced tomato and egg base with cool hummus and crisp greens.

Serves: 2–3
15 minutes prep time
25 minutes cook time

Ingredients

For the Shakshuka

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp coriander
• ¼ tsp chili flakes (optional)
• 1 (14-oz) can crushed/diced tomatoes
• 3–4 large eggs
• Salt and pepper to taste

For the Plate

• 1 cup mixed fresh greens (arugula, spinach, or kale)
• ½ cup hummus (store bought is fine)
• 1 tbsp mixed seeds (sesame, pumpkin, sunflower)
• ¼ cup mixed olives
• 2 oz feta or goat cheese, crumbled
• 2–3 slices crusty bread, toasted or warmed
• Fresh cilantro or parsley (garnish)

Instructions

1. Heat olive oil in a wide skillet over medium heat. Add onion and bell pepper; cook for about 5 minutes until softened. Stir in garlic and spices, cooking for 1 minute until fragrant.
2. Add tomatoes and season with salt and pepper. Simmer gently for 10–12 minutes until thickened.
3. Create small wells in the sauce and crack an egg into each. Cover and cook on low heat for 6–8 minutes until whites are set but yolks are still soft.
4. While eggs cook, arrange greens on plates. Place hummus in a bowl, drizzle with oil, and sprinkle with seeds. Add olives and cheese to the plate.
5. Serve the hot shakshuka directly from the pan or onto plates alongside the greens, hummus, and toasted bread.

by Danielle Fahrenkrug
www.delightfulmomfood.com

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