Shakshuka Recipe

Shakshuka is a filling tomato-based dish that can be enjoyed for any meal of the day! Topped with poached eggs and feta, this meal is sweet, savory, spicy, and salty. Simple to eat, you can plate it or leave the pan on the table and eat family style, scooping up sauce and egg with pita or brioche. Served over rice or couscous is another great variation. The first recipe uses egg and cheese, and the second is a vegan variation.

 

This whole meal uses only one pan. You’ll need a lid for your pan for the final step.

• 1 tsp olive oil
• 1 medium yellow onion diced
• 3 cloves of garlic finely chopped
• 1 green pepper diced
• 1 jalapeno (cored and diced)
• 28 oz crushed tomatoes (try the fire-roasted kind)
• 1-3 tbsp tomato paste, depending on how thick you want your sauce
• 2 bay leaves
• 1 tsp chili powder
• 1 tbsp cumin
• 1.5 tbsp paprika (Hungarian adds a pleasing sweetness)
• 1 tsp sugar (helps cut the acidity of the tomato)
• 1-2 tsp salt
• 1 tsp ground black pepper
• 2 Tbl finely chopped cilantro
• 2-4 Tbl feta cheese (trust me… this makes it awesome)
• However many eggs you want to serve

Saute the onion, garlic, green pepper, and jalapeno in 1 tsp oil until soft but not browned: about 3 minutes. Add the bay leaf and continue to saute for 30 seconds. While the jalapeno will add flavor, it may be better to omit it if you’re not a fan of spicy foods.

Add in the tomato paste and cook for 2 minutes while constantly stirring. Add all of the spices and cook for 1 minute.  Carefully pour in the crushed tomatoes, and be careful not to splatter since your pan will be hot. You can add some of the cilantro to the sauce now or wait until the final step.

Cook tomato sauce for 10 minutes on low heat while occasionally stirring. This sauce is thick and tends to splatter, so a lid is beneficial. Remove bay leaves.

Now for the fun part. Your sauce will be thick by this point. With a spoon, make a well for each egg, starting on the outside area. Crack your first egg and slowly fill the well. Repeat for each egg.

Cover your pan and cook on low heat until your eggs are poached to your desired consistency. About 6 for runny yolks and 10 minutes for solidly cooked.

Remove from heat and sprinkle top with cilantro and feta. Serve any way you like! Traditionally you’d eat this out of the pan with bread, but it’s also good on couscous, rice, or just in a bowl with a spoon.

 

 

Nutrition information provided using LoseIt! App

Sauce Alone

Servings 6 | 157 Calories per Serving

16 g carbohydrate; 9 g protein; 220 mg cholesterol; 7 g fat; 3.6 g fiber; 863 mg sodium

Sauce with 1 Egg and 1 Tbl Feta Cheese

Servings 6 | 173 Calories per Serving

16.6 g carb; 10.4 g protein; 223.3 mg cholesterol; 7.3 g fat; 3.6 g fiber; 856 mg sodium

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Vegan Shakshuka

One of the best parts of Shakshuka is the bites of saltiness from the feta cheese; however, if you don’t eat dairy, you can get that same salty bite using kalamata olives! In place of the egg, add in or top with chickpeas, cannellini beans, or soft tofu for protein.

*The sauce for vegan shakshuka is the same as above.

Nutrition information provided using LoseIt! App

Shakshuka sauce with 1/4 cup chopped or sliced kalamata olives and 15 oz chickpeas (low sodium). Divided into 6 servings.

Vegan Shakshuka

Servings 6 | 172 Calories per Serving

26 g carb; 6.9 g protein; 4 mg cholesterol; 5 g fat; 7 g fiber; 545 mg sodium

Ready to shake things up? See this recipe and more on Justin’s Instagram channel.