Shakshuka is a tasty and hearty dish of eggs poached in a spicy tomato base.
It is popular in the Middle East and North Africa and is rapidly becoming a popular breakfast in trendy cafes.
Shakshuka is so easy to make at home and I’m sure you won’t be disappointed. It makes an excellent Sunday brunch!
I realise that coriander (cilantro) is either loved or hated. If you are a hater, then you can leave it out without sacrificing the overall enjoyment of this dish.
If you are not a fan of capsicum (bell pepper), you can either use half of each or just the sweeter red capsicum or simply leave it out altogether.
For a Paleo or Dairy Free version, omit the feta. For Vegetarian, use vegetable stock powder instead of the broth powder.
If you don’t use the broth or vegetable stock powder in step 5, you will probably want to add some salt and pepper in step 6.
For the feta, I use goat’s feta as a special treat.
It is difficult to get a broth or stock powder that doesn’t have fillers or added “nasties”! If you want to get the lowdown on purchased stock in general, click on this article from Additive Free Kids to read about the sneaky tactics to watch out for when buying additive-free stock/bone broth. I personally use the Vegetable Stock Powder or Broth Powder from Broth of Life.