PREP TIME: 10 mins | COOK TIME: 30 mins | SERVINGS: 4
Shakshuka is an easy, healthy one-pan meal with poached eggs in a scrumptious tomato sauce. You can easily and quickly put this together at any time!
Ingredients
4 cloves garlic, minced
2 tbsp olive oil
1 orange bell pepper, chopped
1 large onion, chopped
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp turmeric
1/2 tsp sea salt
1/4 tsp cayenne pepper
1-2 tsp curry powder
1/4 tsp ground pepper
28 oz. can diced tomatoes
fresh cilantro and parsley, for serving
4-5 eggs
1/2 c. feta cheese
How to make Easy Shakshuka
Step 1: In a large skillet, heat the oil over medium heat. Once hot, add the onion, bell pepper, and garlic. Saute for about 5 to 101 minutes until tender and aromatic.
Step 2: To the skillet, add the cumin, paprika, cayenne, curry, turmeric, salt, and pepper. Stir and cook for another minute. Then, add the diced tomatoes. Bring everything to a boil. Once boiling, decrease the heat and simmer for about 10 minutes until the sauce has slightly thickened. Next, stir in the feta cheese.
Step 3: Into the tomato sauce, crack the eggs. Put the lid on and allow the eggs to cook for about 5 minutes or until the egg whites are completely cooked. Take the skillet off the heat. Remove the cover and stir for about a minute or two.
Step 4: Onto each plate, spoon 1 to 2 eggs along with tomato sauce. If desired, garnish with extra feta cheese, some cilantro, and parsley. Enjoy with toast, veggies, or quinoa/brown rice.
Notes:
Curry powder adds a ton of flavor to the shakshuka. You can leave it out if you do not enjoy curry flavor.
The sauce of shakshuka can easily be customized to your preference. Omit the bell peppers if desired. You can add greens if preferred. Simply add them to the tomatoes.
Leave the cheese out if you’re dairy-free or paleo.
Nutrition Facts:
Serving: 1/4 of recipe | Calories: 284 kcal | Carbohydrates: 17g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 224mg | Sodium: 620mg | Fiber: 3g | Sugar: 8g
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