Breakfast Shakshuka

Jordan Toohey Carignan
Jun 17, 2017
2 min read

My morning breakfast philosophy is get in as much veg as you can before your body wakes up and tells you that you actually want waffles. Sometimes the waffles win, but hey, balance.

This is one of those amazing recipes that simultaneously has a ton of veg and is totally adaptable to whatever you have one hand/prefer to eat. Seriously. Don’t like carrots and celery? Use peppers. Don’t have any ground beef on hand? Use yesterday’s protein leftovers in stead!

Don’t have time to cook this in the morning? Make the base the night before, add the eggs in the morning, and BOOM, super healthy breakfast 20mins later. Have some fun, its just a framework.

But enough about me. 'Recipe' time.

Ingredients

1 large onion

2-3 garlic cloves

4 stalks of celery

4 carrots

1 jar of tomato sauce (~700ml) either store bought or homemade

1lb ground beef

salt, peper, oregano to taste

2tbsp fat of choice, separated (I used coconut oil, but I also like butter, olive oil etc. Whatever feels right.)

2 eggs (or more)

Steps

1. Brown the ground beef in 1 tbsp of fat. Season with salt, pepper, oregano to taste. Set aside.

2. Melt the other tbsp of fat over medium heat. Mince the onions and add them to the pan. Let them cook until translucent and then add the garlic. Stir until fragrant.

3. Chop the celery and carrots and add them to the pan with the onions and garlic. Cover and cook until almost soft (about 5 minutes).

4. Add the ground beef and tomato sauce. Stir to combine. Simmer on medium-low for 20 minutes until the sauce has thickened.

5. At this point you can stop, let it cool, and refrigerate until tomorrow morning. If not, continue.

6. Make little wells in the sauce and crack an egg into each one. The numbers of eggs you use can depend on how many you want to eat and how many people your serving. We’re two and I usually do one each.

7. Cover the pan with a lid and cook for 10-15 minutes depending on how runny you like your eggs.

8. Serve in bowls and feel free to crumble some feta all over.

Note: If you are cooking the eggs the next day they will take about 20-25 minutes because you are starting from a colder temperature.