Shakshuka
506
Calories
38g
Protein
30g
Carbs
25g
Fat
Eggs gently poached in a spiced tomato and pepper sauce. Bold, saucy, and comforting.
Protein 38g 路 Carbs 30g 路 Fat 25g
10 min
Prep
18 min
Cook
$4
Per Plate
506
Calories
What You Need
- 5 eggs
- 1.5 cups cooked tomato (from about 2 cups diced)
- 1 cup cooked bell pepper (from about 1.5 cups raw diced)
- 1 cup cooked mushrooms (from about 2 cups raw sliced)
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1/2 cup cooked onion (from half a small onion, diced)
- 1 tsp cumin
- 1 tsp paprika
- 10 eggs
- 3 cups cooked tomato (from about 2 cups diced)
- 2 cup cooked bell pepper (from about 1.5 cups raw diced)
- 2 cup cooked mushrooms (from about 2 cups raw sliced)
- 2 cup cooked spinach (from 10 oz raw, one bag)
- 1 cup cooked onion (from half a small onion, diced)
- 2 tsp cumin
- 2 tsp paprika
- 15 eggs
- 4 1/2 cups cooked tomato (from about 2 cups diced)
- 3 cup cooked bell pepper (from about 1.5 cups raw diced)
- 3 cup cooked mushrooms (from about 2 cups raw sliced)
- 3 cup cooked spinach (from 10 oz raw, one bag)
- 1 1/2 cup cooked onion (from half a small onion, diced)
- 3 tsp cumin
- 3 tsp paprika
- 20 eggs
- 6 cups cooked tomato (from about 2 cups diced)
- 4 cup cooked bell pepper (from about 1.5 cups raw diced)
- 4 cup cooked mushrooms (from about 2 cups raw sliced)
- 4 cup cooked spinach (from 10 oz raw, one bag)
- 2 cup cooked onion (from half a small onion, diced)
- 4 tsp cumin
- 4 tsp paprika
Before You Start
Dice the onion and pepper, slice the mushrooms, and crack each egg into its own small cup so you can slide them in cleanly.
How To Make It
- Warm a little oil in a skillet over medium and cook the onion, bell pepper, and mushrooms, stirring, 6 to 7 minutes, until softened and the mushrooms release their liquid.
- Add the tomato, cumin, and paprika and simmer, stirring now and then, 8 to 10 minutes, until the sauce thickens and a spoon leaves a brief trail.
- Stir the spinach through, 1 to 2 minutes, until it wilts and turns bright.
- Make five small wells in the sauce and slide an egg into each one.
- Cover and cook over low, 5 to 7 minutes, until the whites are set and firm but the yolks still jiggle when you nudge the pan.
- Serve straight from the pan.
Fix It: If the whites are still runny but the bottom is cooking too fast, cover and drop the heat so they set gently instead of scorching underneath.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories506
- Protein38g
- Carbs30g
- Fat25g
- Fiber10g
- Sodium376mg
Bonus Benefits
- Eating Well
- Inflammation
- A Healthy Weight
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Eggs: complete protein and choline, reported to keep you full and sharp.
Tomatoes: lycopene, reported to look after your heart.
Eggs: complete protein and choline, reported to keep you full and sharp.
Tomatoes: lycopene, reported to look after your heart.
Tools For This Recipe
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