Shakshuka

This Middle Eastern dish seems to be popping up everywhere these days— ooding our social media feeds, gracing the pages of food maga- zines, and even making its way into the menu of my neighborhood café. This one-pan meal is pretty to look at and even more delicious to eat. Traditionally a savory breakfast, Shakshuka also makes a filling dinner for two. Make it extra special by adding a dollop of Greek yogurt or some crumbled feta on top.

DID YOU KNOW? Shakshuka is traditionally seasoned with cumin, paprika, and cayenne pepper. Spice up your dish by adding 1⁄4 teaspoon of each of these pantry staples to the tomato sauce before adding the eggs. You can also boost the protein in this dish by adding ground beef to the sauce.

Shakshuka

2017-07-30 15:05:25

Serves 2

Write a review

Save Recipe

Print

Prep Time

5 min

Cook Time

15 min

Prep Time

5 min

Cook Time

15 min

212 calories

18 g

186 g

12 g

9 g

3 g

347 g

344 g

10 g

0 g

9 g

Nutrition Facts

Serving Size

347g

Servings

2

Amount Per Serving

Calories 212

Calories from Fat 108

% Daily Value *

Total Fat 12g

19%

Saturated Fat 3g

13%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 186mg

62%

Sodium 344mg

14%

Total Carbohydrates 18g

6%

Dietary Fiber 5g

19%

Sugars 10g

Protein 9g

Vitamin A

83%

Vitamin C

280%

Calcium

10%

Iron

16%

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

Does this look wrong?

Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 1 small onion, chopped
3. 2 garlic cloves, chopped
4. Sea salt
5. Freshly ground black pepper
6. 2 red bell peppers, cored and thinly sliced
7. 1 (15-ounce) can diced tomatoes, drained
8. 2 eggs

Instructions

1. In a medium nonstick pan, heat the olive oil over medium heat. Add the onion and sauté for 3 to 4 minutes. Add the garlic, season with salt and pepper, and cook for another minute.
2. Add the bell peppers and cook for another 5 minutes.
3. Add the diced tomatoes and bring to a simmer. Season with salt and pepper.
4. Use a spoon to make two divots in the tomato sauce, and crack one egg into each one. Cover and let the sauce simmer for about 5 minutes, or until the egg whites are cooked but the yolks aren‘t set.
5. Remove from the heat, season again with pepper and serve.

By Kenzie Swanhart

beta

calories

212

fat

12g

protein

9g

carbs

18g

more

Kenzie Swanhart https://kenzieswanhart.com/

ORDER NOW