Ayurvedic Shakshuka with Pickled Onions and Avocado

Here’s an Ayurvedic adaptation of Shakshuka with Pickled Onions and Avocado, designed to pacify Vata and Pitta doshas. This recipe incorporates warming spices and grounding ingredients to support digestion and balance.

Ayurvedic Shakshuka with Pickled Onions and Avocado

Makes 4 servings (about 1½ cups per serving)

Dosha Balance

• Pacifies: Vata and Pitta

• Note: The warming spices and grounding fats help soothe Vata, while the cooling avocado and gentle spices balance Pitta.

Ingredients

• 2 tablespoons ghee (or coconut oil for a lighter flavor)

• 1 yellow onion, peeled and diced

• 4 garlic cloves, minced

• 1 red bell pepper, seeded and diced (or yellow for sweetness)

• 3 tablespoons tomato paste

• 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon cumin

• 1/2 teaspoon turmeric (for warmth and health benefits)

• 1/2 teaspoon paprika (or smoked paprika for extra depth)

• One 28-ounce can crushed tomatoes

• 2 cups cooked spinach or baby kale (cooked to reduce Vata aggravation)

• 8 eggs

• 1 large avocado, pitted, scooped out of the skin, and sliced

• 1 cup pickled red onion (made with apple cider vinegar for gentle acidity)

• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Heat the Ghee: In a large skillet over medium-high heat, add ghee. Once melted, add the diced onion and sauté for about 2 minutes until it starts to become translucent.

2. Add Aromatics: Add minced garlic and bell pepper, cooking for another 2 minutes until fragrant.

3. Incorporate Spices: Stir in tomato paste, salt, black pepper, cumin, turmeric, and paprika. Cook for 1-2 minutes until the mixture is aromatic.

4. Simmer Sauce: Add crushed tomatoes and reduce heat to a simmer. Allow it to cook for about 20 minutes, stirring occasionally until it thickens slightly.

5. Add Greens: Stir in the cooked spinach or kale and cook until just wilted.

6. Add Eggs: Gently crack the eggs into the pan, one at a time, keeping the yolks intact. Cover the skillet and cook for 5 to 6 minutes, or until the eggs are set to your desired doneness.

7. Serve: Top with sliced avocado, pickled red onion, and chopped cilantro.

Nutritional Information (Per Serving)

• Total Fat: ~42g

• Net Carbohydrates: ~27g

• Protein: ~25g

Notes

• Grounding Ingredients: Ghee and avocado provide healthy fats that are beneficial for Vata.

• Spice Adjustments: Feel free to adjust spices based on your taste and tolerance, especially for Pitta.

• Pickling Tip: Use apple cider vinegar for the pickled onions to keep them gentle on digestion.

This adapted recipe retains the essence of shakshuka while making it more suitable for those following Ayurvedic principles. Enjoy your nourishing meal!