About the Recipe
This is an extremely easy one pot meal that takes 30 minutes and is very delicious.
If you have never had Shakshuka, it is a North African dish of poached eggs in a tomato/ bell pepper sauce.
Both of those are nightshade veggies and we do not use nightshade veggies too much in Ayurvedic cooking.
But we gotta have SOME tomatoes in Shakshuka, am I right?
Tomatoes tomatoes tomatoes....they are quite acidic, not only are they are a nightshade veggie but they are also rajasic (stimulating to the mind and body). 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.
Prepare this dish as is and serve with steamed kale, cumin rice, drizzle of olive oil, and/or sliced avocado.
Ingredients
1 tbsp ghee
1/2 cup carrots, peeled and dicedÂ
1/2 cup celery, choppedÂ
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 choppedÂ
1 tsp cumin powder, freshly ground
1 1/2 tsp sweet paprika powderÂ
1/4 tsp turmericÂ
Salt and pepper to tasteÂ
3 medium ripe roma tomatoes, chopped and blended/crushed (use a small blender or food processor to blend them)
6 organic eggsÂ
1 bunch fresh cilantro leaves, choppedÂ
Drizzle of olive oil for toppingÂ
Fresh avocado for serving (optional)
Directions
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).Â
Add the garlic, cumin, paprika, and turmeric and satue until aromatic (about 2-3 minutes).
Add the crushed/ blended tomatoes, stir, and allow to simmer for 10-15 minutes, adding more liquid if needed.
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).
Top with fresh cilantro, a drizzle of olive oil, fresh avocado slices and enjoy!Â