Shakshuka {quick & easy}

I recommend cooking this dish in a ceramic or steel pan because the tomato sauce is acidic and will react with an iron skillet, adding a metallic taste. For pan size, you can use a 12-inch pan or a 10-inch pan, but the 12-inch pan holds six eggs more spaciously. In my photo I used a 10-inch pan and four eggs but I could have squeezed in six eggs.

Servings: servings

Calories: 154kcal

Ingredients

2 tablespoons olive oil
1 medium yellow onion trimmed and diced
1 medium red bell pepper trimmed, seeded, and diced
3 garlic cloves peeled and finely chopped
2 teaspoons paprika
1 teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon salt
pinch of red pepper flakes optional for some heat
28 ounces peeled tomatoes or crushed tomatoes, no additives
1 cup spinach or kale, chopped; frozen or fresh
6 large eggs
salt and pepper to taste optional
2 tablespoons parsley, chopped for garnish

Instructions

Place a large pan over medium heat and add the olive oil.
Add the onions and red bell pepper to the pan and cook for five minutes or until the onions turn translucent.
Add the garlic, salt, and spices and stir to blend. Cook for a minute or so.
Add the greens, peeled tomatoes and its juice and stir to blend. Bring the sauce to a steady bubbling simmer.
Once the sauce is simmering, use the back of a spoon to make a well for each egg. Add each cracked egg to a well.
Cook the eggs for six to eight minutes, or until the eggs are cooked the way you like them. To speed up the cooking time, cover the pan.
Save leftovers in the refrigerator for a few days.

Nutrition