- 1 TBSP ghee, coconut oil, or olive oil or any combination
- pinch of Paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp turmeric
- 2 cloves garlic minced or sliced
- 2 medium carrots, sliced
- 1-2 leeks thinly sliced
- 2 cups shiitake mushrooms sliced
- Handful of spinach or other leafy greens such as arugula
- 1/2 cup tomato sauce
- 1 cup chicken bone broth
- 4 eggs
- Salt & Pepper to taste
I adapted this recipe from Dr. Kara Fitzgerald, I liked her addition of methylation foods in the recipe, she specializes in foods that help to balance and support methylation, which is our detox pathways. This dish originates from North Africa, shakshuka means mixed up in Arabic.
Heat oil in large iron skillet.
Add spices and sautè briefly. Add mushrooms, leeks, carrots, and garlic to the pan, cook for a couple minutes stirring occasionally.
Once the vegetable begin to soften, add the tomato sauce, and bone broth. Stir and bring to a boil.
Throw in leafy greens.
Reduce heat to simmer and cook for 2-3 minutes or until enough liquid evaporates so the sauce thickens.
Use a spoon to create 4 holes throughout the pan to hold the eggs.
Crack an egg into each hole, cover the pan and cook for 5-8 minutes or until the eggs develop a white covering over the yolks.
When cooked, top with cilantro or mint, avocado, or sour cream. You can serve it alone, over rice, or with a good piece of sourdough bread.