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Classic Shakshuka

Prep 30 min
Total 30 min
Servings 4

You might already know Middle Eastern shakshuka by its other name, “eggs in purgatory.” But no matter what you call it, these baked eggs in a spicy tomato sauce make for one extremely hearty vegetarian breakfast. Our quick and easy stovetop version cuts way down on cook time (but keeps all the flavor). MORE + LESS -

Ingredients

2: tablespoons olive oil

1: cup chopped onions

1: medium red bell pepper, chopped

1: can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

2: tablespoons spicy harissa sauce

2: cloves garlic, finely chopped

1: teaspoon smoked paprika

1/2: teaspoon salt

1/4: teaspoon black pepper

4: eggs

4: oz crumbled feta cheese (about 1 cup)

1/4: cup chopped fresh cilantro leaves

: Pita bread, if desired

Steps

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1

In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in tomatoes, harissa sauce, garlic, paprika, salt and pepper. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until sauce thickens.
2

Gently crack eggs into skillet over tomato mixture. Cover; simmer over low heat 10 to 12 minutes or until egg yolks are firm, not runny. Sprinkle with cheese and cilantro; serve with pita bread, if desired.

Expert Tips

Can’t take the heat? Reduce harissa sauce to 1 tablespoon, or serve on the side.
For a fun mashup called “humshuka,” spoon hummus into a shallow bowl, and top with the shakshuka.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 170

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 210mg; 71%
Sodium: 1140mg; 47%
Potassium: 240mg; 7%
Total Carbohydrate: 23g; 8%
Dietary Fiber 3g 12% Sugars 14g
Protein: 12g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 40%; 40%
Calcium: 20%; 20%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;