Shakshuka

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Shakshuka

Yield 3

Author Judy Doherty

Prep time

5 Min

Cook time

10 Min

Total time

15 Min

Shakshuka is a popular Middle Eastern and North African dish that consists of eggs poached in a flavorful tomato and pepper sauce, often spiced with various aromatic herbs and spices. It's typically served as a breakfast or brunch dish and is known for its rich and comforting flavors.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 1 cup diced red bell pepper
• 4 garlic cloves minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 15-ounce can of chickpeas, drained
• Pinch red pepper flakes
• 2 each 14.5-ounce cans of diced tomatoes with juice
• 1 cup water
• Salt and pepper to taste (pinch each)
• 6 large eggs
• Garnishes
• Chopped parsley
• 1 cup Greek yogurt or labneh (labneh is strained yogurt)

Instructions

1. In a large Dutch oven over medium-high heat, add the olive oil. Add the onion and garlic and saute briefly. Add the pepper. Stir for a few minutes.
2. Add the diced tomatoes, rinsing out the can with 1 cup water, and adding it to the sauce. Add the chickpeas and red pepper flakes. Simmer for 6 minutes.
3. Create 6 divots in the sauce with a spoon and crack in 6 eggs, keeping them evenly distributed. Turn down the heat, cover the pan, and simmer until the eggs are set and the yolks are cooked to your liking, about 10-12 minutes.
4. Garnish with chopped parsley and dollops of Greek yogurt or labneh. Serve hot.

Nutrition Facts

Calories

450.83

Fat

22.48 g

Sat. Fat

4.87 g

Carbs

35.5 g

Fiber

9.6 g

Net carbs

25.89 g

Sugar

9.2 g

Protein

28.74 g

Sodium

640.56 mg

Cholesterol

375.33 mg

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