Ingredients
-
For the tomato sauce:
-
2 large ripe tomatoes (about 1 pound), chopped
-
2 cloves garlic, minced
-
1/2 teaspoon ground cumin
-
1/2 teaspoon paprika
-
Salt and black pepper to taste
-
For the eggs:
-
4 large eggs
-
For the garnish:
-
1/2 cup fresh spinach leaves
-
1/4 cup sliced green onions or scallions
-
1/4 cup crumbled feta cheese (optional)
Directions
Subtitle: A Deliciously Savory and Protein-Packed Vegetarian Breakfast
Description: This hearty shakshuka recipe combines the vibrant flavors of North Africa with a variety of vegetables, including chickpeas and spinach, to create a satisfying and nourishing meal. Perfect for breakfast, brunch, lunch, or dinner!
Ingredients:
For the tomato sauce:
* 2 large ripe tomatoes (about 1 pound), chopped
* 2 cloves garlic, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon paprika
* Salt and black pepper to taste
For the eggs:
* 4 large eggs
For the garnish:
* 1/2 cup fresh spinach leaves
* 1/4 cup sliced green onions or scallions
* 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a medium saucepan over medium heat, combine the tomato sauce ingredients and simmer until thickened and reduced to about 3 cups, stirring occasionally, about 15 minutes. Set aside.
2. Meanwhile, fill a small bowl with water and set aside. Crack each egg into a separate small bowl or ramekin, and slowly dip them into the bowl of water to create an air pocket. Gently slide the eggs into the center of the tomato sauce mixture.
3. Reduce the heat to low and cover the pan with a lid. Cook for about 5 minutes or until the whites are set but the yolks remain runny. Be careful not to overcook the eggs as they will continue cooking after you remove them from the heat.
Note: If you prefer your yolks more firm, you can increase the cooking time by another minute or two.
4. Remove the pan from the heat and carefully place the prepared spinach leaves on top of the shakshuka. Cover the pan again and let stand for another minute or so, allowing the spinach to wilt.
5. Divide the shakshuka between four serving bowls or plates and sprinkle with the sliced green onions, crumbled feta cheese (if using), and a generous pinch of salt and pepper. Serve immediately with warm bread or pita for dipping in the delicious sauce.
Serves 4
Difficulty: Easy
Nutrition Information per Serving (without optional feta):
Calories: 317kcal | Carbohydrates: 36g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 402mg | Sodium: 485mg | Potassium: 1,131mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 35mg | Calcium: 26mg | Iron: 3mg
Total Time: Prep + Cook = 10-15 minutes
Steps
|
1
Done
|
In a medium saucepan over medium heat, combine the tomato sauce ingredients and simmer until thickened and reduced to about 3 cups, stirring occasionally, about 15 minutes. Set aside. |
|
2
Done
|
Meanwhile, fill a small bowl with water and set aside. Crack each egg into a separate small bowl or ramekin, and slowly dip them into the bowl of water to create an air pocket. Gently slide the eggs into the center of the tomato sauce mixture. |
|
3
Done
|
Reduce the heat to low and cover the pan with a lid. Cook for about 5 minutes or until the whites are set but the yolks remain runny. Be careful not to overcook the eggs as they will continue cooking after you remove them from the heat. |
|
4
Done
|
Remove the pan from the heat and carefully place the prepared spinach leaves on top of the shakshuka. Cover the pan again and let stand for another minute or so, allowing the spinach to wilt. |
|
5
Done
|
Divide the shakshuka between four serving bowls or plates and sprinkle with the sliced green onions, crumbled feta cheese (if using), and a generous pinch of salt and pepper. Serve immediately with warm bread or pita for dipping in the delicious sauce. |
|
6
Done
|
0.1g | Cholesterol: 402mg | Sodium: 485mg | Potassium: 1,131mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 35mg | Calcium: 26mg | Iron: 3mg |
