Shakshuka
Ingredients
The sauce
-
2
tablespoons
extra-virgin olive oil
-
1
cup
chopped yellow onion
-
1
medium
red bell pepper, diced
-
¼
teaspoon
sea salt
-
3
cloves
garlic, minced
-
½
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
pinch
cayenne pepper (optional)
-
1
(28-ounce) can
crushed tomatoes
-
2
tablespoons
harissa paste
-
1
cup
fresh spinach, chopped
Toppings
-
3 to 5
large
eggs
-
⅓
cup
crumbled feta cheese
-
¼
cup
fresh parsley leaves
-
1
medium
avocado, sliced
-
to taste
microgreens (optional)
-
to serve
toasted bread
Instructions
- Heat olive oil in a large skillet over medium heat and sauté onion, red bell pepper, salt, and pepper until the onion is soft.
- Reduce heat and add garlic, paprika, cumin, and cayenne; cook until fragrant.
- Stir in crushed tomatoes and harissa, then simmer until the sauce thickens.
- Add spinach and stir until wilted, then create wells in the sauce and crack eggs into them.
- Cover and cook until the eggs are set, adjusting time based on desired doneness.
- Season to taste and top with feta, parsley, avocado, and microgreens before serving with bread.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
12g
Sodium
500mg
Cholesterol
186mg
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