SHAKSHUKA

6 Servings, 30 minutes

INGREDIENTS

• 1 tbsp ghee

• 1/2 cup carrots, peeled and diced 

• 1/2 cup celery, chopped 

• 1/2 cup leeks, chopped and washed (can also sub 1 medium fennel bulb, chopped if pitta or wanting more sattvic)

• 2 garlic cloves, peeled and chopped 

• 1 tsp cumin powder, freshly ground

• 1 1/2 tsp sweet paprika powder 

• 1/4 tsp turmeric 

• Salt and pepper to taste 

• 3 medium ripe roma tomatoes, chopped and blended/crushed (use a small blender or food processor to blend them)

• 6 organic eggs 

• 1 bunch fresh cilantro leaves, chopped 

• Drizzle of olive oil for topping 

• Fresh avocado for serving (optional)

DIRECTIONS

1. Heat the ghee in a large saucepan over medium heat. Add the carrots, celery, and leeks. Add a dash of salt, saute, and allow the veggies to cook until translucent and tender (about 5-7 mins). 

2. Add the garlic, cumin, paprika, and turmeric and satue until aromatic (about 2-3 minutes).

3. Add the crushed/ blended tomatoes, stir, and allow to simmer for 10-15 minutes, adding more liquid if needed.

4. Make small 6 small crevices/ holes in the mixture 1 at a time and crack an egg in each hole. Add salt and pepper as needed, cover, and allow to cook until the eggs are to the desired doneness (about 5-7 minutes).

5. Top with fresh cilantro, a drizzle of olive oil, fresh avocado slices and enjoy! 

#vata #kapha #winter #spring #fall #lunch #dinner #middleeastern #onepotmeal

Notes

• Tomatoes tomatoes tomatoes....they are quite acidic, they are a nightshade veggie, and they are rajasic (stimulating to the mind and body). Thus, we do not use tomatoes too much in Ayurvedic cooking. MODERATION is key.

• RIPE Roma tomatoes have a higher PH than most tomato varieties making them less acidic. Also, when we add a dash of cinnamon to a dish with tomatoes, it brings out their sweetness and reduces their acidity. Cooking them for longer and pairing them with a grain or something that is cooling helps as well.

• If you are super sensitive to tomatoes - sub cooked and blended beets with water and freshly squeezed lemon juice - and let me know how that is, I bet it will be good :).

• If only mildly sensitive - prepare as is and serve with cumin rice, drizzle of olive oil, and/or sliced avocado (good for both vatas and pittas).

• If kapha - serve with a side of steamed greens!