Shakshouka

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Total Time:
45min
Prep:
20min
Cook:
25min
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
  • 3 clove(s), medium garlic clove(s), chopped
  • 1/2 medium uncooked onion(s), (15 ml) diced
  • 1 Tbsp olive oil
  • 1 1/2 tsp ground cumin, (7 ml)
  • 1 cup(s) fresh mushroom(s), (250 ml) chopped
  • 3 cup(s) fresh spinach, (750 ml)
  • 28 oz canned diced tomatoes, (795 g)
  • 2 Tbsp canned tomato paste, (30 ml)
  • 1 tsp hot pepper sauce, (5 ml)
  • 1/2 tsp table salt, (2 ml)
  • 6 large egg(s)
  • 1 Tbsp fresh parsley, (15 ml) chopped
Instructions

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.

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.

Cover skillet and reduce heat to low; simmer until eggs are just set, 12-15 minutes. Remove from heat; garnish with parsley.

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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