Shakshouka

Total Time
0:45
Prep
0:20
Cook
0:25
Serves
6
Difficulty
Easy
This flavourful tomato stew is a Middle Eastern dish often served for breakfast. The eggs poach right in the stew cutting prep and clean up times.
Ingredients
  • garlic clove(s)
    3 clove(s), medium, chopped
  • uncooked onion(s)
    ½ medium, (15 ml) diced
  • olive oil
    1 Tbsp
  • ground cumin
    1 ½ tsp, (7 ml)
  • fresh mushroom(s)
    1 cup(s), (250 ml) chopped
  • fresh spinach
    3 cup(s), (750 ml)
  • canned diced tomatoes
    28 oz, (795 g)
  • canned tomato paste
    2 Tbsp, (30 ml)
  • hot pepper sauce
    1 tsp, (5 ml)
  • table salt
    ½ tsp, (2 ml)
  • egg(s)
    6 large
  • fresh parsley
    1 Tbsp, (15 ml) chopped
Instructions
  1. In a large skillet, over medium heat, sauté garlic and onion in oil until soft. Add cumin and mushrooms; cook, stirring often, until mushrooms brown, 3-5 minutes. Add spinach; cook just until wilted.
  2. Stir in tomatoes, tomato paste and hot sauce; bring mixture to a simmer and season with salt. Crack an egg into a bowl and gently slide into skillet. Do this 5 more times, leaving space between each egg so they remain separate.
  3. Cover skillet and reduce heat to low; simmer until eggs are just set, 12-15 minutes. Remove from heat; garnish with parsley.
  4. Serving size: 1 egg and 2/3 c sauce
Notes
Serve with grilled whole-wheat pita or reduced-calorie multi-grain toast.

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