Here in San Diego, we take our brunch seriously. Just visit any restaurant on a Sunday between 10 am and 2 pm, and you’ll see a line that winds out the door and around the block. If you’d rather skip the lines and get straight to the food party, we have the perfect crowd-pleaser for you and a few friends. It’s simple enough to make during the week for a savory, satisfying way to fuel your day.
what is shakshuka?
Shakshuka is a Middle Eastern dish of eggs poached in a sauce of tomatoes, chili peppers, onions, and other spices.
Shakshuka Skillet with Quinoa
Ingredients
- 1/4 cup Chosen Foods 100% Pure Avocado Oil
- 1 sweet onion chopped small
- 3 cloves garlic
- 1/2 red bell pepper chopped small
- 1/2 cup quinoa
- 1/2 tsp Kosher salt
- 1/2 tsp sweet paprika
- 2 tsp chili pepper flakes
- 3 1/2 cups canned diced tomatoes
- 3/4 cup water
- 1 tsp red pepper flakes
- 3 cups baby spinach leaves
- 4 eggs large
- chopped cilantro for serving
- 2 tbsp green onions for serving
- 1 Serrano chili pepper sliced, for serving
Instructions
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In a large cast-iron skillet or sauté pan, heat the avocado oil over medium heat.
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Add the onions, garlic cloves, and bell pepper and sauté until tender, about 8 minutes.
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Add the quinoa to the skillet and cook for 3 minutes.
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Season with salt, add the paprika and chili flakes and stir until coated.
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Pour over the tomatoes and their sauce, add the water, and bring to a simmer.
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Cook for 35 to 40 minutes until the quinoa has cooked with the sauce, stirring often. If the sauce is too thick, add some more water to thin.
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Add the spinach to the sauce and then gently crack the eggs over the top. Cook the eggs until the whites are set and the yolks are cooked to the desired doneness. Or, transfer to an oven at 350°F and bake for 5 to 7 minutes or until set.
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To serve, top with chopped cilantro, green onions, sliced serrano chiles, avocado, and sprinkle with spices.
