Shakshuka from College

Shakshouka

I don’t know what I appreciated most about this dish the first time I tried it… the great flavor, easy prep, or nutritional profile (lean protein from eggs, phytonutrients from veggies).  Probably the best part for me was that my daughter Becca treated me to it while home on her Spring Break from college.  She usually comes home with a quarterly food publication I thoroughly enjoy, Spoon Magazine.  This recipe was from the Winter issue and I had to share it with you!  Shakshuka (or Shakshouka) is a dish of poached eggs in a slightly spicy and very delicious tomato sauce served with a pita bread. It’s a versatile dish that can be easily enjoyed any time of day: breakfast, lunch or dinner.  I came to find out that it’s a staple in Tunisia, Libya, Algeria, Morocco and Egypt, and also popular in Israel.  It is quickly becoming popular with my family, too!

Have you tried Shashuka before? Please let me know how it compares to this recipe. Enjoy!

Shakshuka (serves 4)

1/4 cup olive oil

1 jalapeño, seeded and minced

1 small yellow onion, diced

1 green pepper, diced

5 cloves garlic, minced

1- 28 ounce can crushed tomatoes

4-6 eggs

1 tablespoon paprika

1 teaspoon ground cumin

1 tablespoon flat leaf parsley, chopped for garnish

Salt to taste

Whole grain pitas (gluten free, if needed), 4 each

Heat oil in a large skillet over medium heat.  Sauté onion and peppers until soft, about 5 minutes.  Add garlic and spices, and cook another 2 minutes.  Add tomatoes and simmer for 15 minutes.  Add salt to taste, if needed.  Crack eggs over sauce.  Cover skillet and cook until eggs are just set, about 5 minutes.  Garnish with parsley.  Serve in bowls with pita bread.

 

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