Athlete's Cookbook: Ibtihaj Muhammad's Shakshuka Shake-Up


When the Olympic fencer gets nostalgic for her favourite place, chef Kia Damon shows her how to remix Moroccan flavours at home.

Last updated: 11 January 2021

Athlete's Cookbook is a video series that serves up quality kitchen time with a pro chef and a pro athlete.

In 2016, Team USA fencer Ibtihaj Muhammad became the first Muslim American woman to win a medal at the Olympics. What she didn't know was that a young woman named Kia Damon was watching—and feeling super-emotional at the sight of an empowered, Black, sword-fighting woman on the podium. Fast-forward to 2020 and Kia, now a star chef in Brooklyn, gets to be the one to inspire Ibti in return. On this episode of "Athlete's Cookbook", Kia takes a cue from the fencer's travels in Morocco, creating an untraditional twist on shakshuka that's surprisingly good—and shockingly green. Soon, the two are reminiscing about family cooking, debating egg-cracking techniques and doing a bit of impromptu get-out-and-vote work. Watch the episode above, check out the recipe below and get cooking.

Athlete’s Cookbook: Ibtihaj Muhammad’s Shakshuka Shake-Up

The Shakshuka Shake-Up
Ingredients for Four to Five Servings

  • ¼ cup rapeseed oil, divided
  • 1 onion, diced
  • 2 green peppers, diced
  • 1 courgette, diced
  • 1 yellow squash, diced
  • Kosher salt
  • Freshly ground black pepper
  • 6 tomatillos, quartered
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 clove garlic, minced
  • 1 serrano chilli, minced
  • ½ bunch Swiss chard, roughly chopped
  • 1 pint double cream
  • 5 eggs
  • Pitta bread, for serving
  • Chopped flat-leaf parsley, for garnish
  • Mint leaves, for garnish
  • Feta cheese, crumbled, for garnish
  • 2 ripe avocadoes


  • Large knife
  • Chopping board
  • Large oven-safe sauté pan
  • Large spoon


Preheat the oven to 400 degrees. In the large sauté pan, heat 2 tablespoons of rapeseed oil over a medium heat. Add the onion and sauté for 6 minutes. Add the peppers and sauté for another 4 minutes. Add the courgette and squash and sauté for 5 minutes more. Season with salt and pepper. Stir in the tomatillos, adding oil and salt as needed, and turn the heat up to a simmer.

Once the tomatillos have broken down, add the garlic and serrano chilli and sauté for 2 minutes. Add the coriander, cumin and smoked paprika and continue sautéing until fragrant. Reduce the heat and add the chard, adding more oil if needed. Turn off the heat and stir in the double cream. Season with salt.

Use the back of a spoon to make 5 indents, then crack the eggs into the indents. Put the pan in the oven for 4 to 7 minutes or until the egg whites are set but the yolks are still runny. Slide the pitta bread onto the bottom rack of the oven to toast. Remove the pitta and shakshuka from the oven. To serve, scoop eggs and sauce onto plates and top with parsley, mint leaves and feta cheese. Serve with sliced avocado and toasted pitta triangles.

More Food for Thought

For expert-backed guidance on nutrition, movement, mindset, recovery and sleep, check out the Nike Training Club App.

More Food for Thought

For expert-backed guidance on nutrition, movement, mindset, recovery and sleep, check out the Nike Training Club App.

Originally published: 11 November 2020

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