If you love Shakshuka, you might want to try adding a bit of turmeric to the mix! Not only is turmeric a natural anti-inflamatory, it adds an earthy depth of flavour and beautiful golden glow to the rich tomato sauce.

I learned a long time ago that when it comes to Shakshuka it’s best to keep things simple. Sure, you can get creative, like this Southwestern Shakshuka I made a while back. But in my humble opinion shakshuka shines when there’s less ‘stuff’ in it. I don’ like to add too many veggies to the mix because I find that it takes away from the flavour and texture of the fresh tomatoes. I do, however, love to experiment with different spices!  The combination of turmeric, cumin and spicy paprika is quite nice here. It’s spicy, aromatic, earthy and even a touch sweet. Adding sliced olives and parsley overtop is a great way to add colour and flavour but make sure that the olives you use are paleo-friendly!

The Zwilling Sensation Frying Pan is absolutely perfect for this recipe. The heat is perfectly distributed throughout the pan, which results in even cooking. The small size is perfect for one or two people and won’t leave you struggling over a large cleanup job. I also love to serve Shakshuka straight from the pan so it helps when it’s beautifully designed. I think you’ll really like it!

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

Anti-Inflamatory Shakshuka

INGREDIENTS:

4 organic, free-range eggs

2-3 large tomatoes – preferably vine ripened

1/4 medium red onion diced

2-3 cloves garlic

2 tsp turmeric powder

1 tsp cumin powder

1 tsp spicy paprika

1 tbsp paleo-friendly chili oil – optional

salt and pepper

2 tbsp Extra Virgin Olive Oil (EVOO)

sliced olives (for garnish)

fresh parsley (for garnish)

METHOD:

  1. Heat the Zwilling Sensation Frying Pan over medium-low heat. Add-in 2 tbsp EVOO.
  2. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft. Stir occasionally to avoid burning.
  3. Add paprika, cumin and turmeric – toss to coat with the onions and garlic. Toast for 30-60 seconds, stirring constantly to prevent burning.
  4. Add the tomatoes and season with another pinch of salt and freshly cracked black pepper. 

Stir everything together. Set the heat to low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning. 

 TIP: if tomatoes begin to dry-out or start to burn, simply add a few tablespoons of water to the sauce.
  5. Once the tomatoes have broken down into a chunky sauce, remove the lid and begin to crack the eggs directly into skillet. TIP: Using your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it.
  6. Cover with a lid and cook until the whites have firmed-up but the yolks are still runny – approximately 6-8 minutes (Cook slightly longer for more cooked yolks).
  7. Garnish with chili oil freshly chopped parsley and sliced olives.