Nutrition
Shakshuka
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Large yellow Onion (halved and thinly sliced)
- 1 Medium Zucchini (halved and thinly sliced)
- 3 Cloves of Garlic (thinly sliced)
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1/8 tsp Cayenne, to taste
- 28 oz Whole Plum Tomatoes with their Juices
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 oz feta cheese (crumbled about 1 cup)
- 8 eggs
- 1/4 cup of fresh cilantro or basil (chopped, for serving)
- 8 Servings
- Serving Size: 1 cup
- Amount per serving Calories: 160
- Total Fat: 10g
- Saturated Fat: 3.2g
- Cholesterol: 190mg
- Sodium: 315mg
- Total Carbohydrate: 10g
- Dietary Fiber: 3g
- Total Sugars: 5g
- Protein: 9g
- Potassium: 490mg
Directions
- Preheat oven to 375 degrees Fahrenheit
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Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Add the onions and zucchini, and sauté for 8–10 minutes until tender. Add the garlic and cook for 1 minute, then add the cumin, paprika and cayenne, and cook for 1 more minute.
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Add the tomatoes, salt and pepper and simmer until the tomatoes have thickened, about 10 minutes. Stir in the cheese.
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Gently crack the eggs into the skillet, spreading them evenly over the tomatoes. Season with a pinch of coarse salt, if desired. Transfer the skillet to the oven and bake until eggs are just set, 7–8 minutes (they will continue to cook for a couple of minutes after you remove them from the oven). Sprinkle with the fresh herbs and serve immediately.
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Do Ahead Or Delegate: Halve and slice the onion and zucchini, slice the garlic, combine the dry spices, chop the tomatoes, or fully prepare the recipe without the eggs and refrigerate or freeze it.
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Flavor Booster: Use smoked paprika instead of regular paprika. Serve with hot pepper sauce such as Tabasco, sriracha or harissa, if you have it.
Citation: Shakshuka