Shakshuka is a flavorful dish that has become a Sunday staple at my house. It is a traditional Israeli recipe that I have added my own personal twist to by adding satiating, plant-based proteins like quinoa and black beans. You can add meat to this dish, like an Italian sausage, but I personally don’t think it’s needed with 3 different variations of proteins. In the large cast iron skillet (12 inches), there is room for about 6 eggs. You can serve six or save and it and have leftovers for the week!
Southwest Quinoa Shakshuka
My own personal twist to this traditional, flavorful Israeli dish.
- 1 tbsp olive oil
- 2 cloves garlic
- 1/2 white onion
- 1 red bell pepper
- 1 can fire roasted diced tomatoes
- 1 tbsp tomato paste
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1 can black beans
- 1 tbsp chile powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 pinch salt
- 1 pinch pepper
- 1/2 cup chopped cilantro
- 1/2 cup feta cheese
Add 1 tbsp olive oil to the cast iron skillet and turn on heat. Let heat for 3 minutes before adding veggies.
Chop 1/2 onion and red pepper. Mince 2 cloves of garlic. Add onion, pepper, and garlic to hot cast iron skillet and saute until browned.
Add paprika, cumin, and chile powder to the veggies so they are coated in the spices. Saute for 1-2 minutes.
Add in 1 can of fire roasted diced tomatoes and mix in with veggies and spices. Add 1 tbsp of tomato paste, mix, and turn heat to low and let simmer.
Add in 1/2 cup quinoa and 1 cup vegetable broth and mix around. Cover with tinfoil and cook for about 30-40 minutes, stirring occasionally. Preheat the oven to 350 degrees.
Once quinoa is cooked, add in can of strained and rinsed black beans, cook for another 10 minutes. Add pinch of salt and pepper.
Create wells for the eggs using a spoon. Crack the eggs in the wells and put in the oven at 350 degrees for 10 minutes or until eggs are done to your desire.
Top the dish with crumbled feta cheese and chopped cilantro.