Breakfast - Shakshuka

 

Shakshuka means "a mixture" and is a traditional Maghrebi meal of poached eggs in a simmering tomato sauce with spices, including harissa. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. Imaginative cooks can come up with numerous variations on the theme, but this is the first recipe I followed. It's easy, healthy and takes less than 30 minutes to make. 

PREP TIME: 10 mins 

COOK TIME: 20 mins 

TOTAL TIME: 30 mins 

COURSE: Breakfast, Main Meal 

CUISINE: Mediterranean, Middle Eastern, North African 

SERVINGS: 6 servings 

CALORIES: 146kcal 

Ingredients 

2 tablespoons olive oil 

1 medium onion 

1 red bell pepper 

4 garlic cloves 

2 teaspoon paprika 

1 teaspoon cumin 

1⁄4 teaspoon chili powder 

3 medium tomatoes chopped, or 1 28-ounce can whole peeled tomatoes 

6 large eggs 

salt and pepper 

1 small bunch fresh cilantro 

1 small bunch fresh parsley 

1 carrot shredded (optional)

1 cup of cooked spinach drained (optional)

Instructions 

1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. 
2. Add garlic and spices and cook an additional minute. 
3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. If using carrots and/or spinach, add them now. Season with salt and pepper and bring the sauce to a simmer. 
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. I like this dish withthe eggs slightly runny (soft-boiled)
5. Garnish generously with chopped cilantro and parsley. 

Notes 

If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but you can also serve it with slices of avocado. 

Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. I don't mind this, but if you do, I suggest cooking it in a stainless steel pan. 

Nutrition 

Calories: 146kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 256mg | Potassium: 409mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1371IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 3mg