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Shakshuka
30 min cook time
8servings
Recipe by
Aviva Goldfarb
Source
The Six O'Clock Scramble
How to Make Shakshuka
Shakshuka is a popular breakfast in North Africa and the Middle East. It’s a great low-carb, veggie-rich breakfast, or a quick and easy dinner. No zucchini? Use bell peppers or eggplant instead.
This recipe is adapted from Melissa Clark’s version in The New York Times., and is featured in the cookbook, The Six O'Clock Scramble Meal Planner, published by the American Diabetes Association.
30 min cook time
8servings
1 cup
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Step-By-Step Instructions:
- Preheat oven to 375°F.
- Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Add the onions and zucchini, and sauté for 8–10 minutes until tender. Add the garlic and cook for 1 minute, then add the cumin, paprika and cayenne, and cook for 1 more minute.
- Add the tomatoes, salt and pepper and simmer until the tomatoes have thickened, about 10 minutes. Stir in the cheese.
- Gently crack the eggs into the skillet, spreading them evenly over the tomatoes. Season with a pinch of coarse salt, if desired. Transfer the skillet to the oven and bake until eggs are just set, 7–8 minutes (they will continue to cook for a couple of minutes after you remove them from the oven). Sprinkle with the fresh herbs and serve immediately.
- Do Ahead Or Delegate: Halve and slice the onion and zucchini, slice the garlic, combine the dry spices, chop the tomatoes, or fully prepare the recipe without the eggs and refrigerate or freeze it.
- Flavor Booster: Use smoked paprika instead of regular paprika. Serve with hot pepper sauce such as Tabasco, sriracha or harissa, if you have it.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 160
-
Total Fat
10g
- Saturated Fat 3.2g
- Trans Fats 0g
- Cholesterol 190mg
- Sodium 315mg
-
Total Carbohydrate
10g
- Dietary Fiber 3g
- Total Sugars 5g
- Added Sugars 0g
- Protein 9g
- Potassium 490mg
- Phosphorous 0mg
Ingredients
Extra Virgin Olive Oil
2 tbsp
large yellow onion (halved and thinly sliced)
1
medium zucchini (halved and thinly sliced)
1
garlic (thinly sliced)
3 clove
ground cumin
1 tsp
paprika
1 tsp
cayenne, to taste (1/8 to 1/4 tsp, to taste)
1/8 tsp
whole plum tomatoes with their juices (coarsely chopped)
28 oz
salt
1/2 tsp
black pepper
1/4 tsp
feta cheese (crumbled (about 1 cup))
2 oz
eggs
8
fresh cilantro or basil (chopped, for serving)
1/4 cup
Reviews & Ratings
Recommended
Recommended
It did not make us feel bloated or gross. We will keep this recipe for future meals and maybe add some rice if we wanted some carbs.
5/5 stars
Recommended
Recommended