Shakshuka

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Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 large onion, halved and thinly sliced

  • 1 large red bell pepper, seeded and thinly sliced

  • 2 cups chopped cauliflower (moderately steamed)

  • 1 cup spinach

  • 3 garlic cloves, thinly sliced

  • 1 teaspoon ground cumin

  • 1 teaspoon sweet paprika

  • ⅛ teaspoon cayenne, or to taste

  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped (low or no added salt)- I used Pomi Chopped Tomatoes

  • ¾ teaspoon salt, more as needed

  • ¼ teaspoon black pepper, more as needed

  • 1/2 cup feta cheese, crumbled (optional)

  • 6 large eggs

  • Chopped cilantro, for serving

  • Hot sauce or red pepper flakes, for serving

Instructions

  1. Heat oven to 375 degrees.

  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently, about 10 minutes. Add cauliflower and cook for about 10-15 minutes, until very soft. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in chopped tomatoes, add spinach, and season with salt and pepper simmer until tomatoes have thickened, about 10-15 minutes. Stir in crumbled feta (optional).

  3. Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce or red pepper flakes.

Nutrition (serving 3) *without feta

Calories 335, Fat 19 g, Carbs 24, Fiber 9, Protein 18, Sodium 300 mg

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Abigail Rapaport
Abigail Rapaport, MS, RD, is a practicing dietitian & food and nutrition consultant who provides nutrition counseling and healthy lifestyle services to her clients.
www.abigailnutrition.com
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