Shakshuka
Shakshuka built on a jar of marinara rather than from scratch — onion, garlic and four spices do the rest, and it is on the table in about twenty minutes. Leave out the cayenne if the kids are eating it; everything else is mild.
Let the sauce reduce for the full five to seven minutes before the eggs go in. A thin sauce will not hold them, so instead of sitting in neat wells on top they sink and scramble through it. Serve with pita for dipping.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
15
Serves: 4
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil, we use Primal Kitchen
- 1 whole1 whole1 whole Yellow Onion, peeled and diced
- 3 cloves3 cloves3 cloves Garlic, minced
- 28 oz28 oz28 oz Marinara Sauce, 1 jar (we use Rao's Homemade)
- 2 tsp2 tsp2 tsp Chili Powder
- 2 tsp2 tsp2 tsp Cumin, Ground
- 2 tsp2 tsp2 tsp Paprika
- 1/2 tsp1/2 tsp1/2 tsp Cayenne Pepper, omit if serving to kids
- 1/2 tsp1/2 tsp1/2 tsp Salt, to taste
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper, to taste
- 6 whole6 whole6 whole Egg, 5-6 organic eggs
- 5 oz5 oz5 oz Feta Cheese, crumbled (optional)
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Parsley, chopped, for garnish
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Oregano, for garnish
- 4 pieces4 pieces4 pieces Whole Wheat Pita, for dipping
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden.
- Add in garlic and continue to sauté until mixture is fragrant.
- Add sauce to pan and stir til blended.
- Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
- You can taste the mixture now to see if you need more salt/pepper/additional spices.
- Stir in crumbled feta (can omit if making this dish non-dairy).
- Crack the eggs, one at a time, directly over the tomato mixture and space evenly over the sauce. The eggs will cook "over-easy" style on top of the sauce.
- Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking.
- Garnish with chopped parsley and oregano.
- Serve with pita.
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About This Recipe
Show nutritional information
Breakfast Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 302 |
| Fat: | 20 g |
| Carbohydrates: | 22 g |
| Protein: | 10 g |
| Cholesterol: | 19 g |
| Sodium: | 1187 mg |
| Fiber: | 6 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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