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Egg Shakshuka
This classic North African and Middle Eastern dish consists of eggs gently poached in a rich, spiced sauce of tomatoes, onions, bell peppers and creamy goat cheese.
Prep:
15 min
|
Cook:
15 min
4-6 servings
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Easy
Ingredients
2 tbsp olive oil
1/2 onion, diced
2 cloves garlic, diced
2 bell peppers, chopped
2 cups broccoli florets
2 cups spinach
1 tsp salt
1 tsp cumin
1 tsp paprika
1/2 tsp chili flake
1 24oz jar of marinara sauce
3 oz goat cheese
7 eggs
Parsley to garnish
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
Applicances
Cuisine
Disease state
-
Instructions
- Preheat oven to 425F°.
- Heat 2 tablespoons of olive oil in a cast iron skillet on medium to high heat.
- Sauté onion, garlic, peppers and broccoli. After a few minutes, add 1/2 cup water to help veggies steam. Continue to sauté for eight minutes until veggies are softened.
- Add spinach and sauté until wilted.
- Add spices and stir to incorporate.
- Add jar of marinara sauce and crumbled goat cheese. Stir to swirl in melted goat cheese.
- Add eggs right on top of dish and let cook for a few minutes on the stove top before transferring it to the oven.
- Bake in oven until eggs are cooked to desired doneness. For gently poached eggs, it will take approximately 5-7 minutes.
- Garnish with parsley and enjoy!
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Nutritional Info
Storage
Left overs can be stored in an airtight container in the fridge for up to 3 days.
Notes
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