Easy Shakshuka
A delicious Middle Eastern meal perfect for brunch
Servings: 2 servings
Calories: 268kcal
Ingredients
- 1 tablespoon unsalted butter or extra-virgin olive oil
- 1 onion sliced
- 1 garlic clove minced
- 1 small red bell pepper sliced
- 1 cup packed baby spinach
- 14 ½- ounce canned diced tomatoes
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- ½ teaspoon sea salt
- Pinch freshly ground black pepper
- 4 large eggs
- 3 tablespoons finely chopped fresh flat-leaf parsley
- ½ teaspoon red pepper flakes
Instructions
- In a large skillet, heat the butter over medium heat. Add the onion, garlic, and bell pepper and cook until the mixture is fragrant and the onion and pepper have begun to soften, about 5 minutes.
- Add the spinach and saute until wilted, about 1 minute. Add the tomatoes, chili powder, cumin, paprika, cayenne, turmeric, salt, and pepper, and stir to combine.
- Create four small wells in the tomato sauce mixture and crack the eggs into the wells. Cook until the whites are opaque and the yolks reach your desired doneness. For quicker cooking, cover the skillet until the eggs are set, 2 to 3 minutes.
- Sprinkle with the chopped parsley, red pepper flakes, and more freshly ground black pepper if desired, and serve immediately.
Notes
Recipe from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life by Alexis Kornblum Davidson. Reprinted with permission by the author.
Nutrition
Calories: 268kcal | Carbohydrates: 21g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 342mg | Sodium: 1047mg | Potassium: 850mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5460IU | Vitamin C: 111.9mg | Calcium: 149mg | Iron: 5.4mg