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Shakshuka with Red Peppers and Goat Cheese
15 min prep time
15 min cook time
4servings
Recipe by
Christy Brissette, MS, RD
Photo by
Renée Comet
How to Make Shakshuka with Red Peppers and Goat Cheese
Shakshuka is an Eastern Mediterranean dish of eggs poached in a flavorful tomato sauce. It’s the ultimate all-purpose meal—it’s quick and easy to make, it’s great for breakfast, lunch, or dinner, and it all comes together in one pan for minimal cleanup. This can be a whole meal on its, or you could serve it with a side salad or whole wheat pita to sop up the sauce.
15 min prep time
15 min cook time
4servings
1 slice (with 2 eggs)
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Step-By-Step Instructions:
- Preheat your oven to 425 degrees.
- Heat the olive oil over medium-high heat in a large oven-proof skillet. Add the onion and sauté for about 3 minutes, until translucent. Add the garlic, red pepper and spices and sauté until the red pepper is soft (about 2 minutes).
- Add the crushed tomatoes and the spinach. Sauté for 2 minutes. Turn off the heat.
- Using a wooden spoon, create 8 wells in the pan of veggies. Crack an egg into each well. Put the skillet in the preheated oven and bake for about 7 minutes or until the eggs are set.
- Remove from the oven and crumble the goat cheese on top while still warm. Cut into 4 equal slices (with 2 eggs each) to serve.
Nutrition facts
4 Servings
-
Serving Size
1 slice (with 2 eggs)
- Amount per serving Calories 260
-
Total Fat
14g
- Saturated Fat 4.5g
- Cholesterol 380mg
- Sodium 270mg
-
Total Carbohydrate
16g
- Dietary Fiber 5g
- Total Sugars 9g
- Protein 18g
- Potassium 910mg
- Phosphorous 305mg
Ingredients
olive oil
1/2 tbsp
small yellow onion (diced)
1
garlic (minced)
2 clove
red bell pepper (diced)
1/2
paprika
1/2 tsp
Sea salt
1/8 tsp
black pepper
1/8 tsp
canned crushed tomatoes
1 (28-oz) can
baby spinach
3 cup
eggs
8
goat cheese
1/4 cup
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