I eat eggs for breakfast almost every day. Whether baked with veggies, scrambled, or a boost of protein in my smoothie (don’t diss it till you try it!), eggs are one of my favorite and most versatile things to eat. But the same omelet can get old once in a while, which is why I was super excited to have my hand at making some Shakshuka after recently trying it while dining out.



A few blog posts back, I talked about Middle Eastern breakfast being one of my favorite types of meals. Though Shakshuka is of Middle Eastern origin, particularly popular in Africa, it never really crossed my family’s table growing up. Instead, it was more common for it’s relative, galayat bendora (stewed tomatoes with olive oil and spice), pictured below in the center, to be prepared and served at breakfast time.

Middle Eastern Jordanian Brunch

If you’re into breakfast with a kick that’s rather healthy and packs the protein, you’re going to want to try to make some Shakshuka. It’s so easy and makes a wonderful breakfast or even dinner if you’re feeling low maintenance in the evening.


Shakshuka for two:

You will need:

  • Whole eggs: Six (organic, free range for the best)
  • Whole onion or shallot: One, chopped
  • Garlic cloves: Three, minced
  • Jalapeño peppers: Half-cup, diced
  • Crushed tomato: two cups
  • Paprika: 1 tsp powder
  • Chili powder: 1 tsp
  • Cumin: 1 tsp or to taste
  • Salt and pepper: 2 tsp
  • Basil: A few sprigs
  • Parsley: As garnish

To make:

  • Place your onions in a well-oiled pan like a cast iron skilled. Simmer for two minutes.
  • Next, add the jalapeño and cumin to the onions. Stir and let simmer for one minute.
  • Add the crushed tomatoes, chili powder, and salt and pepper. Make sure mixture is even distributed and let simmer for about 10 minutes on low heat, adding a little bit of water half-way. Stir occasionally and add a little water if it starts to burn and dry out.
  • Now the fun part. Scoop out six little cubbies for your eggs (just place the mixture somewhere else in the pan). Crack an egg in each.
  • Let the eggs cook for about 10 more minutes on low heat uncovered, or cover for a more thoroughly cooked egg (like we did, pictured above).
  • Remove from eat and throw some sprigs of parsley on top for a kick of color and more flavor.
  • Serve with warm pita bread!



Most to be expected in terms of Middle Eastern food but one that gets a little attention despite its more flavorful composition: ful medames (also called foule, or foule madammas), a bean dip like hummus, but made with fava beans instead of garbanzo beans. It’s so easy to make, it’s madness. We’ll show you how!

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Cashews, almonds, and veggies have gone a long way for snacks, but as someone who really does love vegetables, raw veggies can get a bit dull after awhile. These roasted carrots are hearty – a perfect in-between meal snack with a couple hard boiled eggs or as a side dish with lunch or dinner.

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