Shakshuka

Makes 4 servings

Shakshuka may be my favorite recipe in this whole book. A North African dish rich in flavor and nutrients, it’s so simple to make it should be a crime. Shakshuka is a true one-pot meal, with all of the ingredients cooked together in a large skillet and traditionally served hot right from the pan. The tomatoes add a source of vitamins, folic acid and potassium, all of which are associated with a reduced risk of cancer.

INGREDIENTS

2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp. chili or sriracha sauce
1 tsp. ground cumin
1 tsp. pepper
½ tsp. chili powder
½ tsp. salt
2 medium tomatoes, chopped
4 large eggs
Fresh chopped cilantro, to taste
Whole-wheat pita bread, toasted, for serving

INSTRUCTIONS

1. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until softened, 4–6 minutes. Add the garlic, chili sauce, cumin, pepper, chili powder and salt, and cook 30 seconds more. Add the tomatoes and cook, stirring occasionally, until the mixture thickens, 3–5 minutes.
2. Using the back of a spoon, make 4 wells in the vegetable mixture; crack an egg into each well. Cook, covered, until the whites are cooked through and the yolks begin to thicken but do not harden, 4–6 minutes. Sprinkle with cilantro. Serve with pita bread.

NUTRITION • PER ONE SERVING

Calories 160
Total Fat 12g (15%)
Saturated Fat 2.55g (13%)
Trans Fat 0.022g
Total Carbohydrate 7g (3%)
Dietary Fiber 2g (7%)
Total Sugars 3g
Includes 0g Added Sugars (0%)
Cholesterol 185mg (62%)
Sodium 400mg (17%)
Protein 7g (14%)
Vitamin D 4mcg (20%)
Calcium 51mg (4%)
Iron 1.63mg (10%)
Potassium 288mg (6%)
Phosphorus (10%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook  here >>