Shakshuka

Shakshuka is a Tunisian and Middle Eastern recipe of onions and tomatoes simmered with spices that usually contains poached or baked eggs. In this recipe, the eggs are replaced with baby potatoes so you get the delicious flavor of shakshuka without the eggs, which are a troublemaker food that feed the pathogens that are behind countless chronic illnesses, symptoms, and conditions.

Potatoes are substantive and are an excellent replacement for eggs for many reasons. Not only do potatoes have extremely easily assimilable protein; they’re also rich in minerals such as potassium as well as the amino acid L-lysine to help reduce inflammation caused by pathogens, whereas eggs increase inflammation caused by pathogens. Potatoes are also good for ulcers and burning stomach.

Shakshuka

Ingredients:

• 8 baby potatoes, peeled
• 1 cup diced onion
• 1 cup diced red, orange, or yellow bell peppers
• 2 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 1/2 tsp paprika
• 1/4 tsp red pepper flakes
• 3 cups diced tomatoes
• 1/4 cup water or vegetable broth
• 2 tbsp tomato paste
• 1/4 cup fresh parsley, to serve
• 1/4 cup fresh cilantro, to serve

Directions:

Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10-15 minutes, until almost tender.

While the potatoes are cooking, place a ceramic non-stick skillet on medium-high heat. Add the diced onion and bell pepper and cook for 3-5 minutes, until the onion becomes translucent.

Add the garlic and spices and cook another 1-2 minutes. Add in the tomatoes, vegetable broth and tomato paste. Bring the sauce to a simmer and cook for 5 minutes. Arrange the potatoes in the pan. Cover the pan and cook for 5-10 minutes, or until the potatoes are tender.

Serve immediately, topped with fresh parsley and cilantro. 

Serves 4

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This item posted: 19-Jan-2021