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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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2018

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Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 11g; carbohydrates 9.9g; dietary fiber 4g; sugars 3.8g; fat 14.8g; saturated fat 4.1g; cholesterol 194.3mg; vitamin a iu 7219.7IU; vitamin c 43.8mg; folate 181.9mcg; calcium 184.9mg; iron 4.6mg; magnesium 80.2mg; potassium 718.3mg; sodium 362.2mg.
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0