shakshuka - web

Shakshuka

AuthorNatalie Siu-MittonCategoryDifficultyIntermediate

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!

Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients
 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 turmeric
  tsp cayenne (optional)
 28 oz canned diced tomatoes, no salt added
 salt and pepper to taste
 1 cup chopped loosely packed greens (like spinach or kale)
 6 large eggs
 2 tbsp fresh cilantro or parsley for garnish

Instructions
1

Preheat oven to 375 degrees.

2

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.

3

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.

4

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.

Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 184
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 2.4g12%
Sodium 98.3mg5%
Total Carbohydrate 13.8g5%
Dietary Fiber 3g12%
Sugars 6.8g
Protein 10.1g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

Ingredients
 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 turmeric
  tsp cayenne (optional)
 28 oz canned diced tomatoes, no salt added
 salt and pepper to taste
 1 cup chopped loosely packed greens (like spinach or kale)
 6 large eggs
 2 tbsp fresh cilantro or parsley for garnish

Directions

Instructions
1

Preheat oven to 375 degrees.

2

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.

3

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.

4

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.

Shakshuka