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Shakshuka, or eggs poached in an aromatic tomato sauce, is a fast, one-pan breakfast staple in Northern Africa and Israel. This healthy recipe features spinach, herbs and tomatillos. Garnish with a touch of harissa--a fiery chile paste--and dip some toasted whole-grain country bread into the jammy yolks. Source: EatingWell Magazine, May/June 2018

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium skillet over medium heat. Add spring onions (or scallions) and cook, stirring occasionally, until tender but not brown, 1 to 2 minutes. Add garlic, pepper and cumin; cook, stirring, until fragrant, about 30 seconds. Stir in tomatillos (or green tomatoes) and cook, stirring occasionally, until starting to break down, about 5 minutes. Add spinach and water; cook, stirring, until wilted, about 1 minute. Stir in parsley, cilantro, mint and salt.

  • Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with feta; cover and let stand for 2 minutes. Garnish with cracked pepper and harissa, if desired.

Nutrition Facts

210 calories; 14.8 g total fat; 4.1 g saturated fat; 194 mg cholesterol; 362 mg sodium. 718 mg potassium; 9.9 g carbohydrates; 4 g fiber; 4 g sugar; 11 g protein; 7220 IU vitamin a iu; 44 mg vitamin c; 182 mcg folate; 185 mg calcium; 5 mg iron; 80 mg magnesium;


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