Shakshouka (tomato and egg stew)

Name: Shakshouka (tomato and egg stew)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Moroccan,Middle Eastern
Ingredients: 3 clove(s), large Garlic chopped; 0.5 medium Onion (15 ml) diced; 1 tbsp(s) Olive oil; 1.5 tsp(s) Ground cumin (7 ml); 1 cup(s) Mushrooms (250 ml) chopped; 3 cup(s) Fresh spinach (750 ml); 28 oz Canned diced tomatoes (795 g); 2 tbsp(s) Canned tomato paste (30 ml); 1 tsp(s) Hot pepper sauce (5 ml); 0.5 tsp(s) Table salt (2 ml); 6 large Egg; 1 tbsp(s) Fresh parsley (15 ml) chopped

Points® value

Durée totale

45 m

Temps de prép.

20 m

Temps de cuisson

25 m

Part(s)

Difficulté

Facile

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.

Ingrédients

Garlic

3 clove(s), large, chopped

Onion

½ medium, (15 ml) diced

Olive oil

1 tbsp(s)

Ground cumin

1½ tsp(s), (7 ml)

Mushrooms

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(s), (30 ml)

Hot pepper sauce

1 tsp(s), (5 ml)

Table salt

½ tsp(s), (2 ml)

Egg

6 large

Fresh parsley

1 tbsp(s), (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.

Shakshouka (tomato and egg stew)

Ingrédients

Instructions

Notes

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