My Favorite Winter Season Breakfast

My favorite healthy breakfast / brunch for these chilly winter days is a simple one skillet stew of simmering tomato sauce, spices and gently poached eggs called Shakshuka. It’s a super satisfying recipe that I know you’ll want to make anytime of day.

Note that you can add any leftover cooked veggies to the sauce. I often have a variety of roasted veggies in my fridge such as sweet potatoes, brussel sprouts and cauliflower. Any combination of these makes some delicious varations.


1 teaspoon extra virgin olive oil
1 cup roasted cubed butternut squash
1/2 cup roasted red peppers (from a jar), drained and chopped
1/2 cup marinated artichoke hearts (from a jar), drained and chopped
1/2 cup pitted kalamata olives, sliced
1 handful baby arugula
1/4 teaspoon smoked paprika
1 cup Shakshuka sauce**(I love Whole Foods 365 brand)*
1 tablespoon feta cheese, crumbled
2 eggs
Cilantro, (or parsley) chopped

*If you can’t find the WF jarred Shakshuka sauce, use your favorite marinara sauce or canned whole or diced tomatoes and spice it up by adding some sauteed garlic, chopped onion and red chile flakes to the recipe.


In a small skillet, over medium heat. add olive oil, butternut squash, roasted red peppers, artichokes, olives and arugula. Stir in smoked paprika.

Add the Shashuka sauce. Season with salt and pepper and bring the sauce to a simmer.
Using a spoon, make two wells in the pan and crack the eggs into each well. Top with the crumbled feta.

Cover the pan with a lid and turn down heat to low. Cook for 5 minutes or until the eggs are poached to your liking.

Remove from heat and garnish with chopped cilantro.

Option: *For dipping, enjoy with a slice of your favorite toasted bread.

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