Shakshuka!!! In the world of breakfasts, dessert foods usually reign as king. Cinnamon rolls, yogurt (which is pretty much ice cream), sugar loaded oatmeal, pancakes and syrup, etc… But not today! Today, Shakshuka takes it’s rightful place as king of breakfasts and brunches.

I was sick of my first choice of food for the day being between something sugary, and something more sugary. So I set out on a quest to find delicious savory breakfast dishes to kick sugar to the curb, and this one has been my favorite by far. Did I mention it costs $3 to make the whole pan and can serve 6 people?! (Although let’s be honest, my husband and I split the pan and had 3 eggs each. No regrets and we were so full for $1.50 each. WIN.)

Each serving is also only 123 calories and has 8 grams of protein. It’s healthful, it’s inexpensive, and all of the naturally vibrant colors will make you feel like a master chef; because there’s no way to make this dish ugly. I even flipped the eggs over half way through cooking once and broke some yolks and it still looked drool-worthy. My favorite part about Shakshuka is that you can dress it up or down as much as you want. You can eat it plain, which I believe is the traditional way to eat it, or you can serve it over toast with fresh spinach, avocado, salsa, bacon, you name it!

Shakshuka also reheats in the microwave surprisingly well, so if you don’t eat it all, don’t throw it out! keep it for the next day. It should keep in the fridge for three days. I also have included some meal prep instructions for this so you can dump, simmer, crack the eggs and walk away for 20 minutes while you finish getting ready for the day. Enjoy!

Print Recipe

Shakshuka

Servings

Eggs in Sauce

Ingredients

• 1 tbsp olive oil $0.08
• 1 small onion, finely chopped $0.36
• 1 tsp garlic $0.02
• 1 red bell pepper, diced $0.88
• 1 15 oz can of diced tomatoes, so salt added $0.48
• 1 tsp chili powder $0.05
• 1/2 tsp ground coriander $0.05
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp ground cumin $0.05
• 2 oz baby spinach, roughly chopped $0.36
• 1 cup water Free(ish) (Or use 1 cup low sodium chicken broth and leave out the water and bouillon)
• 1 tsp chicken bouillon $0.03
• 6 medium/large eggs $0.42
• 2 tsp dried parsley $0.17

Servings Eggs in Sauce Ingredients 1 tbsp olive oil $0.08 1 small onion, finely chopped $0.36 1 tsp garlic $0.02 1 red bell pepper, diced $0.88 1 15 oz can of diced tomatoes, so salt added $0.48 1 tsp chili powder $0.05 1/2 tsp ground coriander $0.05 1/2 tsp smoked paprika $0.05 1/2 tsp ground cumin $0.05 2 oz baby spinach, roughly chopped $0.36 1 cup water Free(ish) (Or use 1 cup low sodium chicken broth and leave out the water and bouillon) 1 tsp chicken bouillon $0.03 6 medium/large eggs $0.42 2 tsp dried parsley $0.17

Instructions

1. Heat olive oil in a cast iron skillet over medium heat. (You may not have you use as much oil if you're not cooking in a cast iron.) Add the chopped onion, garlic, and bell pepper to the oil and sauté them until the onions are soft.
2. Next, add the can of diced tomatoes, chili powder, coriander, smoked paprika, cumin, and chopped spinach. Cook until the spinach is slightly wilted and won't spill out of the skillet when you stir.
3. Mix the chicken bouillon with the water and add it to the skillet (or just use 1 cup low sodium chicken broth - I just use bouillon because it's less expensive.)
4. Make a small "well" in the middle of the skillet. It will fill with broth, but just make sure all of the big chunks are out of the way. Crack an egg directly into the well. Repeat this process with the remaining 5 eggs around the center egg. Sprinkle the dried parsley over the eggs and add salt and pepper to taste.
5. Reduce the heat so the Shakshuka is at a moderate simmer and let it simmer uncovered for 20 minutes. The broth should allow the eggs to cook without burning, and 20 minutes is enough time to reduce the sauce so it's not so runny
6. Serve over toast with fresh spinach, avocado, salsa, or whatever other savory topping you can imagine and enjoy your brunch!

   

Meal prep:

1. Label a gallon sized freezer bag: Shakshuka 1. thaw contents and dump in skillet 2. simmer 3. crack eggs into sauce 4. simmer for 20-30 minutes
2. Cut up all the veggies and open the can of tomatoes and put them in a gallon freezer bag along with the spices. Then lay the bag flat in the freezer. OR you can put all the ingredients in a container in your fridge and dump it in a skillet the next morning or for 3 days after putting the ingredients together.

Recipe Notes

Serving size: 1 egg with surrounding sauce.

Total Cost: $3.00 exactly

cost per serving: $0.50

Nutrition per 1 egg and surrounding sauce:

Calories: 123

Protein: 8 g

Carbs: 6 g

Fat: 7 g

Sodium: 105 mg

Fiber: 2 g

Sugar: 3 g

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