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Spicy Greens and Roasted Red Pepper Shakshuka
15 min prep time
25 min cook time
4servings
How to Make Spicy Greens and Roasted Red Pepper Shakshuka
This classic veggie-packed and fiber-filled Mediterranean breakfast has a smokey, spicy flavor that will get your morning off to a great start and keep you feeling full all morning. Serve it with a slice of whole grain toast on the side.
15 min prep time
25 min cook time
4servings
1 ¼ cup vegetable mixture + 1 poached egg
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Step-By-Step Instructions:
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In a large (10-inch) cast iron skillet, sauté onions over medium heat until softened, about 3 minutes. Stir in the garlic and cook for an additional minute.
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Increase the heat slightly and add the eggplant. Cook for about 5 minutes, stirring occasionally. Allow the eggplant to brown slightly.
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Stir in the tomatoes, water, red pepper, and spices. Bring to a low boil. Stir in the kale and spinach and allow the greens to wilt.
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Make 4 wells in the vegetable mixture. Crack the eggs one at a time and place them each in a separate cup or small bowl. Gently place each egg in a well in the vegetable mixture.
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Cover the shakshuka and allow the eggs to poach until the yolks are firm, about 10–12 minutes.
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Serve with chopped parsley if desired.
Nutrition facts
4 Servings
-
Serving Size
1 ¼ cup vegetable mixture + 1 poached egg
- Amount per serving Calories 160
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 260mg 11%
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Total Carbohydrate
17g
6%
- Dietary Fiber 6g 21%
- Total Sugars 9g
- Added Sugars 0g 0%
- Protein 9g
- Potassium 687mg 15%
Ingredients
Extra Virgin Olive Oil
1 tsp
yellow onion (diced, about ½ medium onion)
1 cup
garlic (minced)
2 clove
eggplant (diced)
2 cup
2, 14.5 oz. cans diced tomatoes (no salt added)
14 1/2 oz
water
1 cup
red pepper (roasted)
1/2 cup
smoked paprika
1 tsp
cumin
1 tsp
cayenne pepper
1/2 tsp
small pieces curly kale
1 cup
baby spinach (chopped)
2 cup
eggs
4 large
fresh parsley (chopped, for garnish (optional))
2 tbsp
Reviews & Ratings
Super Tasty !!
My teenager loved it too, and my super picky tween ate a few bites.
I roasted the eggplants and red pepper together whole so they were half cooked, to be sure not to get the chewy texture eggplant sometimes has, and speed up cooking. To do so, I put the in a cast iron skillet (no oil) with tight fitting lid on large burner with very low heat, turning till it starts to blacken. It the peels easily and "melts" in the dish.
I didn't have parsley, I'll try cilantro next time: often used in Algerian cuisine.