Tunisian Shakshuka

Servings: 4

Shakshuka is a popular Middle Eastern breakfast that originated in the Ottoman Empire. The combination of simmering tomatoes, poached eggs, and spicy harissa make for a nourishing and filling dish. Packed with important nutrients like vitamin B12, vitamin D, protein, and lycopene, this recipe will become a constant in your family rotation. If you can’t find harissa, you can swap in any chili paste, add ⅓ teaspoon coriander seeds, and squeeze a lemon wedge when seasoning.

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 onion, minced
2 red bell peppers, diced
2 garlic cloves, chopped
1 (15-oz.) can diced tomatoes
1 teaspoon spicy harissa
1 teaspoon salt
1 teaspoon black pepper
4 medium eggs
1 tablespoon chopped parsley

INSTRUCTIONS

1. Heat the olive oil in a heavy cast-iron skillet over medium heat.
2. Add the onion and bell peppers and cook, stirring occasionally, until soft, about 5 minutes.
3. Stir in the garlic and cook for 1 minute. Stir in the tomatoes and harissa and cook, stirring, for 7 minutes.
4. Season with salt and pepper and add more harissa, if desired.
5. Make 4 holes in the tomato mixture with the back of a wooden spoon and crack an egg into each hole.
6. Cover the skillet and cook for 3–4 minutes, until the egg whites firm.
7. Sprinkle with fresh parsley and serve with pita or crusty bread, if desired.

NUTRITION • per one serving • 

Calories 210 —
Total Fat 12 g 15%
Saturated Fat 2.3 g 12%
Polyunsaturated Fat 1.2 g —
Monounsaturated Fat 4.6 g —
Trans Fat 0 g —
Cholesterol 165 mg 55%
Sodium 250 mg 11%
Total Carbohydrates 20 g 7%
Dietary Fiber 4 g 14%
Total Sugars 12 g —
Protein 9 g 18%
Vitamin A 0.4 mcg 4%
Vitamin C 30 mg 150%
Vitamin D 0.2 mcg —
Potassium 298 mg 3.2%
Calcium 1144 mg 90%
Iron 0.5 mg 2%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here