Paleo Ethiopian Brunch Bowl: Shakshuka with Injera Croutons

Allergens

Eggs, gluten (injera may contain gluten if using store-bought)

Ingredients

• 4 large eggs
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• 2 cups chopped collard greens or kale
• 2 tbsp olive oil
• 1 prepared injera flatbread (store
• bought or homemade)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, and cook until softened, about 5 minutes.
2. Stir in the diced tomatoes, tomato paste, cumin, smoked paprika, coriander, cayenne pepper, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
3. Add the chopped collard greens or kale to the skillet and cook until wilted, about 5 minutes.
4. Make small wells in the tomato sauce and carefully crack an egg into each well. Cover the skillet and cook for 5 7 minutes, or until the eggs are set and cooked to your desired preference.
5. While the shakshuka is cooking, cut the injera flatbread into bite sized pieces and fry them in 1 tablespoon of olive oil over medium heat until golden and crispy. Remove from heat and drain on paper towels.
6. To serve, place a piece of injera crouton at the bottom of each bowl, followed by the shakshuka and egg mixture. Garnish with fresh herbs, if desired.

Chef’s Insight

The combination of spicy shakshuka and tender injera croutons creates a harmonious balance of flavors and textures, making this dish a delightful experience for the senses.

Notes

Serve this dish with a refreshing fruit salad or a side of yogurt for added creaminess.