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”

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)!

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