A quick and easy Middle-Eastern egg dish, great for breakfast, lunch or dinner, this shakshuka is great paired with whole grain bread or just on its own!
- 1 Tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 large red bell pepper, seeded and thinly sliced
- 1 tsp paprika
- 1 tsp cumin, ground
- ½ tsp of turmeric
- 1/8th tsp cayenne (optional)
- 1 (28oz) can of diced tomatoes, no salt added
- Salt and pepper to taste
- 1 cup of chopped loosely packed greens (like spinach or kale)
- 6 large eggs
- 2 Tbsp of fresh cilantro or parsley for garnish
- Preheat oven to 375 degrees.
- Heat oil in a large, oven-friendly skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft. Add garlic and cook until tender, 1 to 2 minutes.
- Stir in cumin, paprika, turmeric and cayenne if using, and cook 1 minute. Add tomatoes and season with salt and pepper to taste. Simmer until tomatoes have thickened, about 10 minutes. Stir in chopped greens.
- Turn off the heat. Create a small well in the sauce starting near the perimeter of the skillet. Gently crack an egg into the well. Do this for the remaining 6 eggs. Transfer the skillet to oven and bake until eggs are set to desired consistency, 7 to 10 minutes. Carefully remove from oven when done. Sprinkle with cilantro and serve with a rustic loaf or pita.
|Calories (kcal)||184||Protein (g)||10.1|
|Carbohydrates (g)||13.8||Fat (g)||9.4|
|Sugar (g)||6.8||Saturated Fat||2.4|
|Fibre (g)||3||Sodium (mg)||98.3|