Shakshuka

This Gluten-Free Japanese Shakshuka combines the traditional poached eggs in a spiced tomato sauce with unique Japanese ingredients like miso and shiso, creating a savory and umami-rich brunch dish. Perfect for a light yet satisfying meal, it brings together the best of both cuisines.

Ingredients

• Olive oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Miso paste - 1 tablespoon
• Tomatoes - 400 grams, crushed (canned or fresh)
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Red pepper flakes - 1 teaspoon (optional)
• Eggs - 4 large
• Fresh shiso leaves - 4, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat olive oil in a medium skillet over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in the miso paste and mix well, cooking for another 1-2 minutes.
4. Add the crushed tomatoes, soy sauce, mirin, and red pepper flakes. Stir to combine and bring to a simmer. Let it cook for about 10 minutes, allowing the sauce to thicken slightly.
5. Make four small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but yolks remain runny.
6. Season with salt and black pepper to taste. Remove from heat and garnish with fresh shiso leaves.
7. Serve hot with gluten-free bread or rice.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 780 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from the eggs, supporting muscle health.
• Rich in antioxidants from tomatoes, promoting heart health.

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