Shakshuka is a middle eastern dish made from simple ingredients but with big flavour! Tomatoes, red bell peppers, onions and spices make the most delicious sauce for the eggs to cook in. It makes a perfect breakfast, lunch or even dinner!

2 tsp (10 mL) vegetable oil
1 1/2 cups (225 g) diced onion
1 cup (150 g) diced red pepper
2 tsp (10 mL) minced garlic
1/4 tsp (1.25 mL) cumin
1/4 tsp (1.25 mL) paprika
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 ml) pepper
1 can (27 oz) (796 mL) diced tomatoes
2 tbsp (30 mL) tomato paste
1/3 cup (42 g) crumbled feta cheese
6 eggs
2 tbsp (30 mL) chopped parsley or cilantro

1. In a large skillet, heat oil over medium heat; cook onion, red pepper, garlic, cumin, paprika, and salt and pepper for 5 minutes until onion is softened.

2. Stir in tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.

3. Using a spoon, make 6 wells in the tomato mixture: crack 1 egg into each well. Cook eggs on a medium heat for about 5–8 minutes, just until whites are cooked and yolks are still runny.

4. Sprinkle with feta and parsley and serve immediately.

Serving 278 g
Calories 169
Protein 9.8 g
Carbohydrate 14 g
Fibre 2.8 g
Fat 7.8 g
Saturated Fat 2.3 g
Cholesterol 88 mg
Sodium 548 mg

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