Shakshuka

  • INGREDIENTS:
    • Olive oil (1 tablespoon)
    • 1 shallot
    • 1 garlic clove – minced or sliced
    • Red pepper flakes
    • 1/2 cup lower-sodium marinara sauce – (I used arrabbiata for extra spice)
    • 1 (14-ounce) can chickpeas- undrained
    • 2 cups fresh baby spinach
    • Salt and pepper
    • 4 large eggs
    • 2 ounces parmesan cheese (can use feta or mozzarella as well)
    • Bread/rice/grains/tortillas
  • DIRECTIONS:
    • Heat a large skillet over medium heat. Add olive oil oil to pan; swirl to coat.
    • Add shallots, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly.
    • Add marinara and chickpeas; bring to a simmer. (REMEMBER- don’t drain your chickpeas- put all the liquid in the skillet)
    • Stir in spinach, salt, and black pepper.
    • Break eggs evenly over marinara mixture. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set.
    • Cover, and cook for 1 minute or until egg whites are set (yolks should still be runny). Sprinkle with cheese.
    • Servings Serves 4 (serving size: 1 egg and about 1/3 cup chickpea mixture)
  • TIPS: Monitor your eggs; I have found simmering for 14 minutes and not covering makes sure that the eggs are still runny. I have also added in other veggies to the mixture (mushrooms, red bell peppers, and eggplant have all been added – I just add them in at step 2). You can also top with jalapeños and avocados! Serve on its own, over rice/grains, with tortillas or bread!
  • Pros: SO quick; SO easy; SO cheap. You can make it spicy or not. It can be breakfast or dinner. One pan and one spatula is all you need!
  • Cons: You need a stovetop. You can overcook your eggs very quickly. Also, if warmed up for leftovers, your eggs will not be runny and will be cooked through.

2 thoughts on “Shakshuka

  1. I have made this twice now, so easy to make and only requires a few ingredients. I highly recommend the addition of falafel (easy to find in the frozen section)!

    Like

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