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Shakshuka with Persimmons

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Shakshuka is one of our dietitian’s favorite go-to meals—rich in both fiber and protein, and perfect for breakfast, lunch, or dinner. This unique version features persimmons, a sweet and vibrant fruit that shines during the winter months. We love making this seasonal twist when persimmons are at their peak, offering a delicious alternative to the traditional tomato-based shakshuka that’s best enjoyed in summer.

Ingredients

  • 1 tablespoon olive or avocado oil
  • 1/2 onion (red or white), diced
  • 1 red bell pepper, diced
  • 3 cloves of garlic, minced*
  • 1 lb diced persimmons (preferably Fuyu, Jiro, or Hiyakume variety for less astringency)
  • 14.5 oz can diced tomatoes in juice
  • 1/4 teaspoon cayenne pepper (omit if you prefer less heat)
  • 1 pinch each cardamom and coriander (optional)
  • 1/2 teaspoon salt
  • 1 (15-ounce) can of chickpeas, drained and rinsed
  • 5 ounces frozen and chopped spinach, thawed
  • 6 eggs
  • Fresh parsley, chopped, for topping (optional)

Instructions

  1. Preheat the oven to 350 F (if you intend to bake the eggs)
  2. Heat a large cast iron skillet over medium heat. Once hot, add oil, onion, bell pepper and garlic. Cook for 4-5 minutes, stirring often, until soft and fragrant. The onion should begin to turn translucent.
  3. Add the diced persimmons, tomato (with the juices) and seasonings. Cook and stir for a couple minutes. Use a spatula to crush the persimmons as they start to soften. If the mixture seems dry (we want it to be saucy!) add a bit of water.
  4. Once the sauce is simmering, add the chickpeas and spinach. Cook for another 5 minutes until the sauce is thick enough that you could form indents for the eggs.
  5. Make six indents in the sauce. Carefully crack one egg into each indent.
  6. Let the sauce and eggs cook for one minute, then transfer the skillet into the preheated oven. Bake for 10 minutes or until the whites have completely set. Alternatively, you could cover the pan with a lid and cook over the stove until the eggs are ready (about 3-4 minutes for set egg whites but runny yolks).
  7. Once the eggs are done, with the whites cooked but the yolks still a bit runny, remove the pan from the oven or turn off the stove. Sprinkle with parsley, if using. Serve immediately. Can be stored in the fridge for up to 4 days.

Find it online: https://bodytosoulhealth.com/shakshuka-with-persimmons/

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