Shakshuka
Servings
6Eggs in Sauce
Servings
6Eggs in Sauce
Ingredients
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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