Shakshouka (tomato and egg stew)
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • 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
3 clove(s), large
Onion
½ medium
Olive oil
1 tbsp(s)
Ground cumin
1½ tsp(s)
Mushrooms
1 cup(s)
Fresh spinach
3 cup(s)
Canned diced tomatoes
28 oz
Canned tomato paste
2 tbsp(s)
Hot pepper sauce
1 tsp(s)
Table salt
½ tsp(s)
Egg
6 large
Fresh parsley
1 tbsp(s)
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.