Vegetarian Shakshuka
Poached eggs cooked in a spicy pepper and tomato sauce mix.
Servings: 4 people
Calories: 194kcal
Ingredients
- 1 T. olive oil
- ⅓ cup shallots (sliced)
- 4 mini sweet peppers (sliced)
- 2 cloves garlic (minced)
- 2 14.5 oz cans diced tomatoes
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. cumin
- ½ tsp. crushed red pepper (or less)
- ¼ tsp. cayenne pepper (optional)
- 1 tsp. paprika
- ½ tsp. sugar
- ¼ tsp. dried thyme
- ¼ tsp. dried basil
- 4 eggs
- ⅓ cup crumbled feta
- 2 T. chopped cilantro
Instructions
- Heat oil in a castiron skillet.
- Saute shallots, peppers, and garlic until slightly caramelized.
- Pulse one of the cans of diced tomatoes for a few seconds, then add all of the tomatoes to the pan. Mix in salt, black pepper, cumin, crushed red pepper, paprika, sugar, thyme, and basil. Simmer for 15 minutes on low.
- Make four holes in the sauce (one at a time), and crack an egg into each. Cook for an additional five to ten minutes, or until the eggs are cooked to your satisfaction. Covering the pan will speed up the process.
- Sprinkle with chopped cilantro and feta cheese.
- Serve with pita bread or flatbread on the side.
Notes
- Shakshuka is one of those popular dishes that can be cooked in various ways. My Vegetarian Shakshuka recipe is just one of many ways to prepare this dish.
- While my mom scrambled the eggs in with the sauce, there are those that add ground lamb to the tomato sauce, to make non-vegetarian shakshuka. Some even add chorizo, giving this Middle Eastern dish a Mexican-twist.
- Another way to alter the recipe is with the spice combinations used. The most common spices used include paprika, cumin, chili powder, coriander, cayenne powder, salt, and pepper.
- Finally, feta or goat cheese, along with fresh chopped herbs like cilantro, parsley, or mint can be added just before serving.
Nutrition
Calories: 194kcal | Carbohydrates: 13g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 197mg | Sodium: 489mg | Fiber: 4g | Sugar: 8g