This delicious ethnic dish is a perfect way to warm your heart and your belly during a cold winter day. This dish originated from North Africa, where the name shakshuka literally means “mixed up” in Arabic.
Heat avocado oil in a cast iron pan on medium heat.
Add garlic, carrots, leeks, and mushrooms to the pan, stirring occasionally.
Once the vegetables begin to soften, add the tomato sauce, chicken broth and spices. Toss to coat.
Add leafy greens.
Bring the sauce to a boil and reduce heat to a simmer for 2 minutes until sauce has thickened slightly (careful not to overcook, you don’t want to lose all the liquid).
Use a spatula to create 4 holes throughout the pan to hold the eggs.
Crack an egg into each hole, cover the pan and cook on low heat for about 5-8 minutes or until the eggs develop a white covering over the yolks (see picture for reference).
Top with fresh herbs such as mint or cilantro, avocado and/or Kite Hill almond ricotta. Serve it on its own, with cauliflower rice or with a side of gluten-free compliant toast.