just a smidgen

Moroccan Shakshuka for Brunch

my son and i head out for brunch

on Saturdays and we’ve seen versions of this dish in most diners

Impact Magazine asked me to whip up a healthy brunch for their

2017 Running Issue

and this creating my own spin on this recipe came to mind straight away

it’s super easy to make

and the tomato sauce can be prepared in a large batch the evening before

making it the perfect brunch dish to serve your buddies

this version is vegetarian

but it’s super easy to add some sauted organic sausage slices to the mix

you could also try chunks of buffalo mozarella if you want to get your cheese on

the quality of ingredients is everything with simple recipes like this, try to buy organic, market fresh ingredients..


serve with High Test Bulletproof Coffee, Morning Glory Muffins

{ recipe in a post to follow }

and a lot of laughs

Moroccan Shakshuka
  • coconut oil or olive oil
  • 1 large onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 3 tbsp fresh cilantro, rinsed and chopped
  • 3 ripe tomatoes, diced
  • 1 28 oz tin fire-roasted tomatoes (Blush Lane Organic store)
  • handful baby spinach
  • 3-4 sprigs thymes and extra to garnish
  • 1 preserved lemon (Cookbook Co store), rinsed thoroughly to remove salt, scraped clean and peel thinly sliced
  • pink himalayan salt
  • fresh cracked pepper
  1. Add a generous scoopof coconut oil or olive oil to a large frying pan.
  2. Set over medium heat and once it begins to smoke, add onion, peppers. Stir to soften and slightly brown, about 10-15 minutes.
  3. Stir in the diced tomatoes and cook until they soften and begin to break down.
  4. Add the fire-roasted tomatoes, handful of spiach and the thyme. Cook until the spinach brightens and begins to soften.
  5. Stir in the preserved lemon, adjust seasoning and simmer to somewhat reduce and thicken.
  6. Using the back of a spoon, separate the reduced sauce and crack an egg into the opening.
  7. Repeat for the number of eggs you wish to make.
  8. Cover the frying pan with a lid and simmer until the eggs are cooked the way you like them.
  9. Scoop into bowls, add extra sauce, garnish with thyme and season with salt and pepper to serve.
  10. The sauce could also be divided into individual, smaller frying pans (Williams Sonoma) and 2 or 3 eggs added to each of those. Serve each small pan on a warmed plate.


bella & smidge

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