Recipe-333-Avocado Shakshuka in a Homemade Tomato Sauce
Are you looking for an easy yet flavorful dish that will make your taste buds tingle? Try our homemade version of shakshuka, a traditional Middle Eastern dish made with eggs poached in a tomato-avocado sauce. Not only is this recipe incredibly delicious; it's also incredibly healthy as well! With wholesome ingredients like eggs, tomatoes, and avocados that are packed full of vitamins and minerals, you can feel good knowing you're nourishing your body while indulging your appetite. Plus what could be more comforting than sitting down to a plate filled with steaming shakshuka topped with a sprinkle of freshly chopped herbs — guaranteed to bring joy to any mealtime gathering.
2 avocados, ripe
- 4 eggs, medium
- 4 tomatoes, ripe, large, diced
- 1 onion, minced
- 3 cloves garlic, minced
5 tbs olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder
1 tsp salt
1/4 tsp black pepper
- Fresh parsley to garnish
Heat the olive oil in a deep pan and sauté the onion for 2 minutes, seasoning with salt, pepper, cumin, paprika and chili. Add the garlic and stir. Add the diced tomatoes and simmer over medium to low heat for 20 minutes. Transfer into a blender and pulse until smooth.
- Preheat the oven to 375°F. Halve the avocados and remove the seed. Scoop the flesh out with a spoon keeping them intact.
Place on a baking pan. Crack each egg into each half avocado, filling the seed cavity. Season with a pinch of salt.
Pour the tomato sauce into the baking pan, and drizzle with the remaining olive oil. Bake in the oven for 20 minutes, adding a bit of water to the pan if needed, until the eggs are cooked through.
- Serve hot, garnished with fresh parsley leaves.
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