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Shakshuka Recipe

Name: Shakshuka Recipe
Prep time: 15

(1 votes, average: 5.00 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

Shakshuka is an easy North African and Middle Eastern dish whose strong flavors are perfect for pepper lovers. Paired with a chunk of good bread and a leafy green salad, shakshuka makes a great...

2 tablespoons olive oil
1 medium white onion, small dice
1 red pepper, cored, ¼” dice
1 green pepper, cored, ¼” dice
2 cloves garlic, minced
3 tablespoons tomato concentrate
2 teaspoons hot paprika or sweet to taste
1 teaspoon ground cumin
1 (28 ounces) can diced tomatoes
4 large eggs
Sea salt to taste
2 tablespoons chopped cilantro, for garnish

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Nutrition Facts

Calories

195 cals

Fat

13 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

14 g

Sugar

9 g

Fiber

6 g

Protein

9 g

Sodium

803 mg

Directions

Heat the olive oil in a sauté pan over medium-high heat. When the oil ripples, add the diced onion and bell peppers. Sprinkle with salt. Cook until the onion is transparent and the peppers have softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Stir in the tomato paste and cook 2 minutes or until it just starts to caramelize. Add the paprika and the ground cumin, and cook for 1 minute. Add the diced tomatoes and bring to a simmer. Lower the flame to medium and cook for about 15 minutes, until the tomatoes have reduced and become syrupy, and the mixture resembles a veggie stew. Add a tablespoon or 2 of water if the veggies look dry. Taste for salt. If you’re planning to freeze this, stop here.
With a spoon, make 4 little wells in the veggies and crack an egg into each – if needed, gently make a little extra room with the spoon so that the eggs settle into the stew to cook without the whites spilling over the top too much. Partially cover and cook until the eggs are set to your taste. Sprinkle with the chopped coriander and serve immediately.

Chef Tips

If you’re using harissa paste, cut the tomato paste to 2 tablespoons, and cut out the paprika.

To cook: in step 2 add 2 tablespoons of harissa paste to the pan along with the tomato paste and cook as per recipe before adding the cumin. Everything else is as per recipe.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.