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Greatest plates · Main
Shakshuka
A North African and Middle Eastern meal of poached eggs in a simmering spiced tomato sauce. It's easy, healthy and takes less than 30 minutes to make.
Serves 6Prep 10 minCook 20 minEgg
Containsegg
Inspired by a recipe from Downshiftology ↗
Protein 19%Carbs 25%Fat 56%
About 190 kcal a serve — 9 g protein, 12 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Saute the veggies
SauteHeat the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper and cook for about 5 minutes, or until the onion becomes translucent.
In the panInto the pan →
5 min · medium
Add garlic and spices
FragrantAdd the finely chopped garlic along with the paprika, cumin and chili powder. Stir and cook for another minute until fragrant.
In the panSpice it →
1 min
Simmer the tomatoes
SimmerPour in the can of whole peeled tomatoes with their juice and break them down with a large spoon. Season with salt and pepper and bring the sauce to a gentle simmer.
In the panBreak down →
medium simmer
Poach the eggs
PoachUse your spoon to make small wells in the sauce and crack an egg into each well. Cook for 5 to 8 minutes, or until the eggs are done to your liking. Cover the pan with a lid to speed up the cooking.
In the panCrack in →
5–8 min · low
Garnish and serve
GarnishSeason the eggs with a little more salt, then sprinkle generously with the chopped cilantro and parsley before serving.
On the boardOn top →
Cook's notePull the pan off the heat at 5 minutes for runnier yolks — the residual heat keeps cooking the eggs. Serve with warm pita or crusty bread to soak up the sauce.
Estimated per serve
190 kcal · 9 g protein · 12 g carbs · 12 g fatestimates, within ~10%
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