Prep Time: 10 mins | Cook Time: 30 mins | Servings: 4
Shakshuka is a healthy dish you can easily make in one pan! Packed with poached eggs in a flavorful tomato sauce. Serve this with toast, veggies, or whole grains for a complete meal that is perfect any time of the day!
Ingredients
4-5 eggs
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp paprika
1-2 tsp curry powder
1/4 tsp turmeric
28 oz. can diced tomatoes
1 orange bell pepper, chopped
1/2 c. feta cheese
fresh cilantro and parsley, for serving
1/2 tsp sea salt
1/4 tsp ground pepper
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 10 minutes or until the onions are tender and the garlic is aromatic.
Step 2: To the skillet, add the cumin, paprika, cayenne, curry, turmeric, salt, and pepper. Stir and continue to cook for another minute. Next, add the diced tomatoes. Bring everything to a boil. Once boiling, decrease the heat to a simmer and cook for additional 10 minutes or until the sauce has slightly thickened. Then, 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 cooked through. Take the skillet off the heat and remove the cover. Before serving, let this sit for about a minute or two.
Step 4: Onto each plate, spoon 1 to 2 eggs and a big portion of the tomato sauce. Then, garnish with more feta cheese and some fresh cilantro and parsley. Serve with toast, veggies, or whole grains such as quinoa or brown rice. Enjoy!
Notes:
Do not skip the curry powder. Even if this is an untraditional ingredient for shakshuka, it adds tons of flavor to the dish. Or if you do not like curry flavor, you can simply leave this out.
Feel free to customize the sauce. Add greens with the tomatoes if you like, or any veggies!
For a dairy-free option, skip the cheese.
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
Easy Shakshuka
Ingredients
- 4-5 eggs
- 2 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1-2 tsp curry powder
- 1/4 tsp turmeric
- 28 oz. can diced tomatoes
- 1 orange bell pepper chopped
- 1/2 c. feta cheese
- fresh cilantro and parsley for serving
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
Instructions
- In a large skillet, heat the oil over medium heat. Once hot, add the onion, bell pepper, and garlic. Saute for about 5 to 10 minutes or until the onions are tender and the garlic is aromatic.
- To the skillet, add the cumin, paprika, cayenne, curry, turmeric, salt, and pepper. Stir and continue to cook for another minute. Next, add the diced tomatoes. Bring everything to a boil. Once boiling, decrease the heat to a simmer and cook for additional 10 minutes or until the sauce has slightly thickened. Then, stir in the feta cheese.
- 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 cooked through. Take the skillet off the heat and remove the cover. Before serving, let this sit for about a minute or two.
- Onto each plate, spoon 1 to 2 eggs and a big portion of the tomato sauce. Then, garnish with more feta cheese and some fresh cilantro and parsley. Serve with toast, veggies, or whole grains such as quinoa or brown rice. Enjoy!
