Easy Mediterranean Shakshuka
Celebrate National Egg Day with this quick and healthy Mediterranean Shakshuka Recipe. Eggs are a great source of vitamin D and great for brain health.
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Serving size:
6 servings
Nutrition Information:
154 calories,
7.8 g fat
86.3 mg sodium
6% calcium daily value
9 g protien
14.1 g carbohydrates
Extra virgin olive oil
1 large yellow onion, chopped
2 green peppers, chopped
2 garlic cloves, peeled, chopped
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
6 Vine-ripe tomatoes, chopped (about 6 cups chopped tomatoes)
½ cup tomato sauce
6 large eggs
¼ cup chopped fresh parsley leaves (about 0.2 ounces or 5 grams)
¼ cup chopped fresh mint leaves (about 0.2 ounces or 5 grams)
Instructions
Heat 3 tbsp olive oil in a large cast-iron skillet. Add the onions, green peppers, garlic, spices, pinch salt, and pepper. Cook, stirring occasionally until the vegetables have softened, about 5 minutes.
Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah bread, or your choice of multigrain crusty bread.
Notes & Tips
You can prepare the tomato mixture (or sauce) part of this shakshuka recipe one night in advance. Follow steps #1 and #2 to prepare the shakshuka tomato sauce. Let cool completely, then store in the fridge in a tight lid glass container. When you are ready the next morning, warm up the shakshuka sauce in a skillet and add the eggs and follow steps #3 to #5.