Colorful shakshuka with poached eggs, bell peppers, olives, and feta cheese in a blue skillet, accompanied by slices of toasted bread and fresh herbs on a marble countertop.
Main Himalayan Pink Salt Recipes

Shakshouka

This is a simple dish, but a showstopper and a great option for breakfast, lunch or dinner. If you aren’t a fan of sweet breakfasts and are over tacos and omelets, it’s a must add to the repertoire. It’s also a one pan dish, so easy to clean up.

Choosing the Right Salt

I’m using Morton® Fine Himalayan Pink Salt when blending this versatile egg mixture since the irregular shaped crystals dissolve quickly and evenly in the dish. For the finishing touches, I’ll call upon Morton® Coarse Himalayan Pink Salt to take this to the next level, adding to the recipe both texturally and aesthetically with salt crystals that dissolve a little more slowly, ensuring your dish ends up evenly.
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Ingredients Instructions

Key Information

Dish Type

Main

Difficulty

medium

Serves

4-6

Ingredient List

Ingredients and measurements.

  • 1/2 cup olive oil
  • 2 onions, chopped (about 3 cups)
  • 4 red and or green bell peppers, sliced thick
  • 6 garlic cloves, sliced
  • 2 cups fresh spinach
  • 4 tablespoons sweet paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cinnamon
  • 1 tablespoon Morton® Fine Himalayan Pink Salt and
  • 1 teaspoon Morton® Coarse Himalayan Pink Salt
  • 6 cups tomato puree
  • 12 large eggs
  • 1 jalapeño sliced
  • A handful of Fresh cilantro or parsley chopped
  • A handful of crumbled feta cheese
  • A handful of chopped olives

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Preheat oven to 375 degrees.

Step 2

In a pan large enough for a dozen eggs, and suitable to spend time in the oven, cook the onions and peppers in olive oil on low heat until they begin to soften (approx. 5 minutes)

Step 3

Add the garlic, Morton® Fine Himalayan Pink Salt and spices into the pan and cook for one more minute.

Step 4

Gently pour the tomato purée into the pan and cook for 3-4 more minutes, add the spinach and at this point create 12 divots in the vegetable tomato sauce. These holes will be where the eggs go.

Step 5

Gently crack the eggs and place them in the holes or “divots” and put the pan in the oven, for 20 minutes or until the eggs are to your liking.

Step 6

Remove the hot pan and finish with garnishes. Morton® Coarse Himalayan Pink Salt is a must, along with cilantro or parsley, feta cheese, and the jalapeños.

A pan of shakshouka
Tips For Success

Tips to Erase Food Waste:

Shakshouka is a great way to incorporate some odds and ends from the fridge. In my fridge, there’s always a half a pepper, some aging parsley, or a half an onion laying around. They are great for tossing together a shakshouka. Not to mention, this base recipe provides room to explore adding other things – if you have kale, chickpeas or any bits of breakfast meats in hanging around your fridge.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
morton-coarse-himalayan-pink-salt

Himalayan Pink Salt Coarse 17.6 oz

All-Natural Pink Salt to Enhance Your Everyday Foods.   We’ve added Himalayan Pink Salt to our lineup so home chefs can add a pop of flavor—and color—to their dishes. Morton Himalayan Pink Salt is sourced directly from the Himalayan Mountains, which are rich in iron—that’s what gives the salt its famous and irresistible pink hue.

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Morton Salt
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