SHAKSHUKA WITH POTATOES

Shakshuka is an Arabic recipe, mostly spread in Tunisia and the Middle East, that includes onions and tomatoes stewed with spices, and in the original recipe, poached or baked eggs are added to them. In our recipe, the eggs are replaced with baby potatoes so you get the delicious flavor of shakshuka without the problem food eggs. Eggs feed the pathogens that underlie countless chronic diseases and symptoms.

Potatoes are the essential healing food in this recipe and are an excellent substitute for eggs for many reasons. Not only do potatoes have highly digestible protein, but they are also rich in minerals like potassium, as well as the amino acid L-lysine , which helps reduce inflammation caused by pathogens, while eggs increase and fuel that inflammation. Potatoes are also useful for ulcers and heartburn.

Shakshuka with potatoes

Ingredients:

• 8 baby potatoes, peeled
• 1 onion, diced
• 2-3 red or yellow peppers, diced
• 2 cloves of garlic, finely chopped
• 1 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1 1/2 tsp. paprika
• 1/4 tsp. chili
• 3 cups diced tomatoes
• 1/4 cup water or vegetable broth
• 2 tbsp. tomato paste
• some chopped fresh parsley, to serve
• some chopped fresh coriander, to serve

Method of preparation:

Place the potatoes in a steamer or steamer attachment over a pot of boiling water. Cover and cook for 10-15 minutes until almost tender.

While the potatoes are cooking, place a ceramic non-stick skillet over medium-high heat. Add the diced onions and peppers and cook for about 3 to 5 minutes until the onions are translucent.

Add the garlic and spices and stir for another 1-2 minutes. Add the tomatoes, vegetable stock and tomato puree. Let the sauce simmer for 5 minutes. Arrange the potatoes in the pan. Cover the pan and let the dish simmer for another 5 to 10 minutes or until the potatoes are completely tender.

Serve immediately, sprinkled with chopped fresh parsley and cilantro.

Portion for 4 people