Shakshuka is a traditional Israeli meal that has become popular in kitchens around the world. This recipe is inspired by the garlicky shakshuka that is served at El Sitio Hotel in Playa Venao, Panama. There isn't a single person who won't enjoy this incredibly flavourful meal as a breakfast, lunch or dinner. 

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • 2 Tbsp extra virgin olive oil

  • 4 heads of garlic, roasted

  • 2 large onions, chopped

  • 2 yellow peppers, chopped

  • 3 Tbsp agave

  • 2 bay leaves

  • 10 thyme sprigs, leaves picked and chopped

  • 4 Tbsp fresh parsley, chopped

  • 2 Tbsp fresh cilantro, chopped

  • 2, 28oz cans tomatoes

  • 1 cup water

  • pinch cayenne pepper

  • 12 organic eggs

  • salt and black pepper

To roast the garlic, slice the tops off of four full heads of garlic. Drizzle with olive oil and bake in a 350 degree, preheated oven for 40 minutes or until cooked through and creamy. 

Heat a very large pan to medium. Add the oil and onions and sauté for 5 minutes. Add the peppers, agave and cumin, coriander. Cook until caramelized (about 8 minutes). Squeeze in the roasted garlic. Pour in the two cans of tomatoes, thyme, bay leaves, water, cayenne, salt and pepper. Simmer for for 30 minutes or until thickened. Remove bay leaves, season with salt and pepper and sprinkle with parsley and cilantro. 

Bring the sauce to a rapid boil. Crack all eggs directly into the sauce and reduce heat to low. Cover and cook for 10-12 minutes or until eggs are just set and the yolks are still soft. 

Serve with fresh warm bread, toasted tortillas or our gluten-free, yeast-free whole grain breakfast loaf.