Shakshuka &/or Menemen?
Shakshuka and Menemen are similar dishes which make an excellent healthy breakfast or brunch and feature on the 30-day Gut & Metabolic Reset. The similarities are the base ingredients – eggs, tomatoes, and capsicum/bell peppers – and the single pan cooking technique.
Shakshuka
A Palestinian dish of eggs poached in tomato/capsicum sauce with cumin, paprika, and onion. Shakshuka is often thought of as Israeli, however it originates from the Levant heritage of the Palestinian people. The eggs remain whole, and when the yolk is pierced, it combines with the sauce to create a creamy spicy fusion.
Menemen
Turkey’s signature breakfast of eggs also cooked in a tomato/capsicum sauce, however the spices are normally more subtle and the eggs are not always cooked whole, they are often scrambled into the sauce as they cook.
Both are delicious the traditional ways, or with added bone broth, veggies and leftover meats. A touch of organic feta on top is also delicious.
Shakshuka / Menemen (the Gut Lab way)
Ingredients:
2 tbsp Tallow, ghee, butter or coconut oil
1 onion finely chopped
1 red or green capsicum (bell pepper), chopped
2-3 cloves of garlic, crushed and minced
1 can of organic diced tomatoes
1/2 cup gelatinous bone broth or meat stock
1/2 tsp red pepper flakes (optional - for a true Menemen flair)
1 tsp each of ground cumin and paprika (for a true Shakshuka flair)
Salt and pepper to taste
4-6 eggs (depending on number of people to serve)
Fresh parsley or dill, chopped (for garnish)
Method:
Heat chosen cooking oil in a frying pan over medium heat. Sautee onion and capsicum until soft.
Add garlic and cook for 1-2 minutes until aromatic.
Add diced tomatoes, spices and red pepper flakes (if using), and salt and pepper. Simmer for about 10-15 minutes, until it forms a thick sauce.
Make wells in the sauce and crack an egg into each well. Cover and cook for a few minutes until eggs are cooked to preference. Or, scramble.
Garnish with fresh parsley or dill before serving.