Moroheiya Shakshuka
A nutritious, flavor-packed classic Mediterranean breakfast dish!
Servings
2~3
Prep Time:
10 min.
Cook for:
25 min.
Good For:
Breakfast, Brunch
Introduction
Moroheiya Shakshuka
I had shakshuka for the first time as part of a classic Turkish breakfast when I was traveling through Istanbul. Shakshuka is not only a fun word to say haha, but it’s also a ridiculously easy, healthy and delicious one-pot breakfast dish in the Middle East and North Africa.
So what is it? It’s a combination of simmering tomatoes, onions, garlic, spices and poached eggs.
For this recipe, I used moroheiya (also known as mulukhiya or mallow leaf) which is a leafy vegetable you can find often at Japanese grocery stores. It’s not Japanese though – it’s been cultivated since ancient Egyptian times and is enjoyed for its viscous texture. It’s a great source of beta-carotene which your body converts into vitamin A to maintain healthy organs, vitamin C to strengthen your immune system, vitamin E to protect cells against free radical damage and calcium to build strong bones and teeth!
You have to separate the leaves from the chewy stems, but it’s easy to prepare and adds a fun texture to the shakshuka!
Ingredients
- Moroheiya leaves, a bunch
- Canned tomatoes, 1 can
- Onions, 1/2
- Capsicums, bell pepper or green pepper, 2
- Eggs, 2 or 3
- Parsley, a bunch
- Ground paprika
- Cumin
- Chili powder
- Salt
- Black pepper
- Olive oil
Separate your moroheiya leaves from the stems and wash well. (Bugs also looove moroheiya so make sure they’re washed off! Probably the most tedious part of this whole dish)
Dice your onion and green pepper into small bite-sized pieces, then sauté with a drizzle of olive oil. Sauté until your onion is translucent.
Add your can of tomatoes and moroheiya leaves.
Add several dashes of paprika, cumin and chili pepper. Stir well and let it simmer until your moroheiya leaves are cooked.
Make little indents with a spoon and drop your eggs in.
Cover with a lid and poach for about 5 minutes or until you get the consistency you want.
Sprinkle some fresh parsley and enjoy!
More Recipes
Vegan Fable Christmas Mince Pie
Vegan Fable Christmas Mince PieA delicious vegan and healthy twist to this British holiday favorite!Servings 2Prep Time: 20 min.Bake for: 20 min.Good For: Brunch, AppetizersIntroduction Vegan Fable Christmas Mince Pie I had the opportunity to try Fable meat through...
Kebabs with Vegan Fable Meat
Kebabs with Vegan Fable MeatSpicy kebabs using shiitake mushroom meat!Servings 2Prep Time: 15 min.Serve: ImmediatelyGood For: Lunch, DinnerIntroduction Kebabs with Vegan Fable Meat I had the opportunity to try Fable meat through Mega Meat Mart (thank you!) and was so...
Persimmon Chili Jam
Persimmon Chili JamA sweet and spicy jam to warm you up this winter!Servings 1 jarPrep Time: 15 min.Chill for: 4 hoursGood For: SnacksIntroduction Persimmon Chili Dip A while back I wrote about the health benefits of persimmon, the ubiquitous fruit found everywhere in...
Vegan Feta Cheese
Vegan Feta CheeseHave too much tofu? Here's a fun way to make some "cheese" out of it!Servings 5~6Prep Time: 15 min.Chill for: 3 daysGood For: Salad toppingIntroduction Vegan Feta Cheese Disclaimer - I'm not a vegan! But when you live in Japan and you have an 1)...
Baba Ghanoush
Baba GhanoushAn easy Mediterranean eggplant dip that's creamy and vegan.Servings 2~3Prep Time: 15 min.Ready: ImmediatelyGood For: Brunch, SnacksIntroduction Baba Ghanoush Baba ghanoush is a delicious Middle Eastern dip made from roasted eggplants, tahini, garlic,...
White Wine Orzo Risotto
White Wine Orzo RisottoSummery, creamy orzo without the dairy or gluten! Servings 2~3Prep Time: 10 min.Bake for: 25 min.Good For: LunchesIntroduction White Wine Orzo RisottoAugust 4 is White Wine Day in the U.S. (even though I don't live there, neither am I American...
