Tomato Free Shakshuka
Serves 5
CKD: K+ 564 mg, PHO 185 mg, PHO 7.5 g
DASH: 3V, 1FA, 1.25P
Shakshuka is an egg dish that originated in Africa but quickly spread to the Middle East and southern Europe and it’s easy to see why: it is simply delicious. It’s not just delicious, it is comforting and still somehow lively and happy. Traditionally, it is a spicy tomato-based stew where the eggs are dropped in and poached at the very last. My CKD-friendly version holds true to everything but the tomato-based part. Instead, I use red, orange, and yellow bell peppers because tomatoes just don't love the CKD crowd as much as peppers. I love this dish dearly and serve it as a solid, nutritious breakfast, as a healthy and satisfying lunch, and it is simply divine as a dinner dish - and I've served it with pita, good toasted bread, tortillas, and even matzohs! Also, you can make this as mild or as spicy as you like. I like to take a walk on the mild side - my spice combo is bold, but balanced.
Another great thing about this dish is that you can use whatever veggies you'd like in it. If you are new to cooking or new to the joy that is shakshuka, use this recipe as more of a guide - it will not fail you. I'll give the ingredient listing and preparation instructions, and then at the end I'll give some “add-ins” ideas and hopefully it will inspire you to make this dish your own and a regular part of your meal arsenal!
2 tablespoons of olive oil
3 good sized red bell peppers - or any combo of red, orange, and yellow, sliced thinly - about 3 cups
1 large onion or 2 small onions, sliced to about the same size as the peppers - about 2 cups
1 large fresh Anaheim pepper, sliced thin or diced small (your taste) - about ½ cup
1 fresh pasilla pepper, sliced thin or diced small - about ½ cup
1 medium fresh jalapeno - diced small!!! - about 1/4 cup
3 (at least) cloves of garlic, sliced (use as much or as little as you like!) I use about 5.
1 medium sized yellow squash, sliced to about the same size as the onions and peppers - about 1 ½ cup
¼ cup chopped parsley (use the stems!!! They're good for you!)
¼ cup chopped cilantro (same, use the stems!!!) optional
¼ teaspoon chili flakes
1 teaspoon of your favorite chili powder
*1 good tablespoon of gochujang (or gochugaru, harissa, aleppo) this is not just for spice, it’s also for color
1 good pinch of dried oregano - or use your favorite Italian seasoning, dried mint works absolutely beautifully, too!
salt and pepper to taste
5 eggs
¼ cup feta or your favorite variety of cheese!
Before we start on the instructions, let's talk about the use of fresh chili peppers. I use the Anaheim and pasilla variety specifically because they have a nice peppery flavor with little to no “bite.” They just taste fresh and green, and they give the body this stew needs. Tomatoes and chili peppers are close cousins in the nightshade family and share some very similar qualities. If you want more “fresh” heat, I suggest poblanos, hatch, aji dulce, serrano, or guajillo. These varieties are local to me, so use what is local to you and that you enjoy!
Turn your hob on to medium and heat your favorite skillet for a minute or two, then coat the bottom with the olive oil. Heat the oil just until it shimmers, then add your onions in and sautee them for 3-5 minutes - the ends should just be translucent at this point. Add your bell peppers and, if you're feeling it, ¼ cup of water. Stir and cook uncovered for a minute or two, then cover and cook for about 5 minutes. The goal is to cook them to soft without browning the onions, so adjust your heat and add a little splash of water if the pan dries out.
Once the onions and peppers are soft, add in your garlic, squash and your spices. Let these cook together covered until the squash is tender - about 3 - 5 minutes. Once soft, remove about 2 good ladle fulls and place either in a food processor, a blender or if you have an immersion blender, those work the best. Whir this bunch of goodness to a thick liquid and add it back to the pan. Cook for a few more minutes and then it’s time to add your eggs!
Yes, we are going to poach some eggs. If you have not poached an egg before, or you have and it was more of an adventure than a cooking method, fear not. Poaching eggs in a nest of veggies is SO MUCH EASIER than dropping them in boiling water. You will not get those eggie angels, and if the yolk breaks, well that's just a little color to the stew! Here's the best way:
Get a small bowl or ramekin to crack your egg into. This will help if you need to fish out any shell, and gives you control of where the egg will drop.
Make a little indentation in the stew to nest your egg.
Nest your eggs in a circular pattern, saving the middle spot for last.
Cover your pan and don't lift the lid up for about 4-5 minutes. This is when you can start checking for your desired doneness. I like mine cooked medium, so that's how it's done in the video.
Once your eggs are done, sprinkle the feta (or your cheese of choice) over the stew and maybe drizzle a little olive oil on top - or don't. That's up to you!
That's it! That is my CKD friendly adaptation of shakshuka. I hope you try this recipe and adjust it to become your own! As promised, here's some goodies I like to add in when I have the space in my daily plan:
1 cup of Nopalitos - this is cactus and it's amazing. I also add a little of the juice because it is tasty and will help thicken the stew.
Garbanzo beans! Just remember that they will need to be leached before adding them in *drained and boiled in water for about 5 minutes
Leafy greens - my favorite to use are collard greens and salad greens, but if you want, you can use spinach, kale, escarole, etc.
Artichoke hearts - just…ermagrsh…yum!
