Shakshuka

Shakshuka is an egg dish that’s been around for hundreds of years with twice as many variations. This one has balanced macros and a lot of fiber.

• ⏲️ Prep time: 5 mins
• 🍳 Cook time: 20 mins
• 🍽️ Servings: 3
• 🔥 Calories: 605
• 🍗 Protein: 34
• 🧈 Fat: 24
• 🍞 Carbs: 67
• 🌾 Fiber: 17

Ingredients

• 1 whole onion, or 2-3 shallots (diced)
• 1 bell pepper (diced)
• 2-3 cloves garlic (chopped finely)
• 1 15-oz can of chickpeas (garbanzo beans), drained and rinsed
• 1 28-oz can of crushed tomatoes
• 6 large eggs
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 2 oz of feta cheese (any melty cheese could be used here. I use havarti often since I typically have it in my fridge.)
• salt
• pepper
• cumin
• paprika

Directions

1. Using a large, preferably deep skillet, add in a tablespoon of olive oil and preheat over medium heat
2. Add in onion, bell pepper, and spices. Sautee 3-4 minutes, until veggies begin to soften
3. Add in garlic, sautee for an additional 1-2 minutes until garlic is fragrant
4. Add in tomato paste, stir until combined with vegetables
5. Pour in crushed tomatoes, stir, and bring to a boil
6. Turn heat to a simmer, and simmer sauce for 10-15 minutes, or until sauce has thickened up enough that an indent made with a spoon does not fill back up immediately
7. Using the back of a spoon, make 6 holes in the sauce, and crack the eggs into each hole
8. Turn heat to medium-low, cover pan, and simmer until the whites of the eggs are set (if you like your yolks cooked through, cook a couple of minutes longer once the whites are set)
9. Once eggs are set, crumble cheese of choice over the pan, and turn off the heat. Allow cheese to begin to melt, then serve