Iron-rich recipes: shakshouka - B Positive Plasma

Iron-rich recipes: shakshouka

This colorful Middle Eastern dish is both satisfying and rich in protein and iron – ideal for frequent successful plasma donations! You can enjoy it for breakfast, lunch, dinner, or as a side. You can also substitute ingredients to add your own flair as long as you use eggs and the tangy tomato sauce, but here's B Positive Insider's recipe and what you'll need to make it: 



3 Tbsp extra virgin olive oil 

1 medium yellow onion, diced 

 3 cloves garlic, minced 

1 green bell pepper, diced 

1 12.5 ounce can of butter beans, drained 

1 tsp paprika 

1 tsp turmeric or ginger  

1 tsp ground cumin 

¼ tsp cayenne pepper 

½ tsp salt 

8 medium tomatoes, diced 

½ cup water 

8 eggs 

1 avocado, diced 

1 cup crumbled feta cheese  

⅓ cup fresh cilantro, chopped 

freshly ground pepper 

crusty country bread for gathering shashouka! 


In a large, oven-proof skillet, drizzle olive oil over medium-high heat. Add the onion and sauté until clear, about 3 to 5 minutes. Next, add the garlic and stir until fragrant, about 30 seconds. 

Add diced green pepper and sauté for 5 minutes until soft. Next, add the beans, paprika, turmeric or ginger, cumin, cay­enne, and salt. Gently mix to coat all the ingredients evenly with the spices. Reduce the heat to medium-low and simmer for 2 more minutes. 

Add the tomatoes as well as any juices that formed from dicing them and the water. Increase heat to high and bring the liquid to a boil. Immediately return the heat to medium after liquid boils. 

Uncover the pan and simmer until the juice has thickened somewhat, another 5 to 10 minutes. It will appear dark red when it is ready. Preheat the oven to 425°F. 

 Remove pan from heat. Crack the eggs— carefully, so not to break the yolks—one at a time over the beans and sauce, spacing them evenly apart. Transfer the skillet to the oven, uncovered, and bake for 3 minutes. 

Rotate the pan and bake until the egg whites begin to firm up but the yolks are still runny, about 3 more minutes. 

Remove the pan from the oven and let sit for 1 minute to settle the eggs. Garnish with the avocado, feta cheese, and cilantro, spreading them evenly across the surface of the shakshouka. 

To serve 

Use a large spoon to scoop out the eggs with the beans, sauce, and garnishes, careful to keep the eggs on top, unbroken. Serve with bread for dipping. 


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