Shakshuka (Middle Eastern Breakfast Dish)

4.7
(27)

This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.

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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 2 teaspoons vegetable oil

  • 2 cloves garlic, minced

  • 1 onion, chopped

  • 1 zucchini, chopped

  • 1 (10 ounce) can crushed tomatoes

  • 4 dashes hot pepper sauce (such as Tabasco®)

  • 4 eggs

  • 1 pinch salt

Directions

  1. Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.

  2. Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

Nutrition Facts (per serving)

249 Calories
15g Fat
16g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 249
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 372mg 124%
Sodium 443mg 19%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 16g
Vitamin C 35mg 174%
Calcium 130mg 10%
Iron 4mg 21%
Potassium 749mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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