Simple Shakshuka
Originating in North Africa, this dish was considered peasant food because the main ingredients of peppers, tomatoes and spices were widely available and cheap. It may be peasant food but it’s loaded with nutrition and tastes amazing over some steamed greens. Perfect for a light summer meal. If you want to bulk it up a bit, serve some crusty bread on the side to soak up all the lovely sauce.
Cook Time
Cook Time
  • 128 oz can diced tomatoes
  • 8cloves garlicchopped
  • 1medium red onionchopped
  • 1 red bell pepperchopped
  • 1 jalapenochopped
  • 1/2Tablespoon cuminplus more if you like
  • 1/4Tablespoon paprika
  • 6 eggs
  • 1bunch mustard greens
  • 2ounces fetato garnish
  • 1stalk scallionto garnish
  • 1/2cup parsleyto garnish
  1. Prep your veggies: rinse and chop your greens, mince garlic and jalapeno, and slice onion and bell pepper.
  2. In a large stockpot, heat a drizzle of olive oil and saute the onions, peppers and jalapeno for 5 minutes, then add the garlic. Cook with garlic for a minute or two.
  3. Add the cumin, paprika, salt and pepper, and allow to cook 1 minute longer.
  4. Add the tomatoes and let simmer for about 10 minutes, stirring frequently to be sure things are sticking to the bottom.
  5. Gently crack each egg so that it rests in the tomato sauce, cover with a lid and cook for another 10-12 minutes.
  6. Steam your greens: Place a steamer basket inside a pot with some water, add your greens, and steam for 5-7 minutes or until tender.
  7. Once eggs are done (whites have settled), scoop out some eggs and tomatoes and place over steamed greens. Garnish with herbs, scallions and feta cheese.
Recipe Notes

Recipe by Ashley Thomas.

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