SuperAge Breakfast: Shakshuka

Shakshuka is a vibrant and flavorful Middle Eastern dish that has gained popularity worldwide as a delicious and healthy breakfast option. This one-pan meal features eggs poached in a rich tomato sauce, seasoned with aromatic spices and vegetables. Shakshuka is not only satisfying and comforting but also packed with nutrients, making it an excellent choice for a hearty, healthy breakfast. The combination of protein-rich eggs, lycopene-packed tomatoes, and various vegetables provides a well-balanced meal that will keep you energized throughout the morning. Pro tip: pair this shakshuka dish with fresh sourdough.

SuperAging Ingredient Benefits:

1. Eggs: High-quality protein, vitamins B12 and D, choline for brain health.
2. Tomatoes: Rich in lycopene (antioxidant), vitamins C and K, potassium.
3. Bell peppers: High in vitamins C and A, antioxidants.
4. Onions and garlic: Compounds with anti-inflammatory and immune-boosting properties.
5. Olive oil: Heart-healthy monounsaturated fats, vitamin E.
6. Spices (paprika, cumin, chili): Anti-inflammatory properties, metabolism boost.
7. Parsley: Vitamins A, C, K, and antioxidants.
8. Feta cheese (optional): Calcium, protein, probiotics.

Recipe: (4 servings)

Shakshuka Nutrition Information

(per serving, without the optional feta):

• Calories: 250
• Protein: 15g
• Carbohydrates: 20g
• Fat: 14g
• Fiber: 5g

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 cans (14.5 oz each) diced tomatoes
• 2 tsp paprika
• 1 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 6 large eggs
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and bell pepper. Cook for another 3-4 minutes.
3. Pour in the diced tomatoes, add paprika, cumin, chili powder, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.
4. Make 6 wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes, or until the eggs are set to your liking.
5. Sprinkle with parsley and feta cheese, if using. Serve hot with crusty bread.