Shakshuka, which essentially means “all mixed up” is a very popular one-pot dish in Middle Eastern Countries, North Africa, and the Mediterranean. Eaten for breakfast, lunch, or dinner, the history of Shakshuka remains a mystery.
- 1 Tablespoon vegetable oil
- 1 medium onion, scrubbed with clean vegetable brush under running water, diced
- 1 garlic clove, minced, or 1/4 teaspoon garlic powder
- 1 red bell pepper, scrubbed with clean vegetable brush under running water, diced
- 1 (15 ounce) can diced or crushed tomatoes, no salt added*
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 4 eggs
- 1/4 cup fresh parsley, gently rubbed under cold running water, chopped or 1 Tablespoon dried parsley (optional)
- 4 slices whole wheat bread, toasted
- Wash hands with soap and water.
- In a large skillet, heat oil over medium heat. Add onion, garlic, and bell pepper. Sauté until tender, about five minutes.
- Add tomatoes, cumin, paprika, pepper, and salt. Simmer until the liquid is reduced, about 5-10 minutes.
- Use the back of a spoon to create four wells for the eggs. Crack an egg into each well, cover, and gently simmer for 5-8 minutes until eggs are set. Wash your hands with soap and water after cracking raw eggs.
- Garnish with fresh parsley, if desired, and serve with whole wheat toast.
- Store leftovers in a sealed container in the refrigerator for up to four days.
*Four fresh tomatoes can be used in place of canned. Cook for additional 5 minutes or until all liquid is reduced.
- Serving Size (1/4 of recipe):
- Calories 250
- Total Fat 9g
- Saturated Fat 2g
- Cholesterol 165mg
- Sodium 360mg
- Total Carbohydrates 31g
- Fiber 3g
- Total Sugars 9g, includes 0g Added Sugars
- Protein 7g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 6%
- Calcium 8%
- Iron 15%
- Potassium 10%