Shakshuka (pronounced “Shahk-SHOO-kah”) is a popular dish in North Africa and the Middle East. It features poached eggs, and it’s just as delicious served for breakfast (or brunch) as it is for lunch or dinner. Shakshuka is packed with flavor and loaded with veggies, so you can feel good about adding it to your regular meal rotation. Serve as is, or with warm crusty bread to soak up the delicious spiced tomato sauce.
Prep time: 10 minutes
Cook time: approximately 1 hour
Total time: approximately 1 hour, 10 minutes
Serving size: approximately 2 cups
Add olive oil to a large cast-iron or oven-safe skillet over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add red pepper and jalapeno and continue cooking for 5 minutes. Add tomato paste and mix well. Add tomatoes, cumin, black pepper, turmeric, caraway seeds, paprika, salt, and bay leaf and cook for 25–30 minutes on medium-low (until sauce thickens).
Add lentils, continuously stirring for approximately 5 minutes. Add spinach and fold in until spinach wilts. Remove bay leaf.
Use a spoon to make 4 shallow wells in the mixture for the eggs. Crack eggs and place into the openings. Cook for 5 minutes.
Turn on the oven broiler. Finish cooking the eggs under the broiler for 1–2 minutes until eggs are set. Remove from oven.
Let cool slightly. Garnish with parsley. Serve.
MOBE kitchen tip:
Calories: 360 / Total Fat: 17g (22% DV) / Saturated Fat: 4g (20% DV) / Trans Fat: 0g / Cholesterol: 170mg (57% DV) / Sodium: 560mg (24% DV) / Total Carbohydrate: 36g (13% DV) / Dietary Fiber: 14g (50% DV) / Total Sugars: 12g / Added Sugar: 0g (0% DV) / Protein: 17g / Vitamin D: 1mcg (6% DV) / Calcium: 175mg (15% DV) / Iron: 7mg (40% DV) / Potassium: 677mg (15% DV)
Allergen statement: contains eggs.
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