By Hajer Nakua, Recipe Developer.

Eggs simmering in a flavorful stewed tomato sauce, spiced and flavoured to perfection… this popular North African dish requires just ONE POT and makes a delightful breakfast, brunch or lunch the whole family will ask for again and again!

Shakshuka Ingredients

  • 6-7 tomatoes (I prefer vine ripe tomatoes)
  • 2 tbsp of crushed tomato 
  • 2-3 jalapeños (seeded if you prefer less spicy)
  • 1 small onion and 3 small cloves of garlic 
  • 5 eggs 
  • Salt 
  • 1/2 tsp of cumin
  • 1 tbsp of paprika 
  • 1 tbsp of olive oil 

Directions

  1. Heat up the olive oil in a saucepan. Dice the onion and garlic and add them in until they become fragrant and translucent.
  2. Dice the tomatoes into cubes and add them to the saucepan. Add the crushed tomato and allow to cook down for about 20 minutes.
  3. Add all spices and allow to simmer for 5 more minutes.
  4. At this point, the tomatoes should have broken down and you should have a relatively thick sauce. With your ladle, gently create 5 craters inside the tomato base.
  5. Crack the eggs on top of the sauce into the craters, making sure the eggs are separated from each other.
  6. Cover the saucepan with a lid and allow to cook for 5-8 minutes.

Tip: Leave the eggs whole if you enjoy your eggs poached, OR you can lightly stir the eggs so that they are more distributed throughout the sauce. Try both!

To serve: Garnish with parsley. Scoop 1 egg into each of 3-4 serving bowls. Spoon a generous serving of tomato mixture over the egg. Serve with whole wheat bread of choice.

I hope you enjoy this recipe and tag us @amanahfitness on Instagram if you make it!!!

PS…. We’re excited to unveil something HUGE we’ve been working on since last year… ?

SHAKSHUKA NUTRITION INFORMATION

  • CALORIES 160
  • FAT 9.7 g
  • SATURATED FAT 2.3 g
  • CHOLESTEROL 205 mg
  • CARBOHYDRATE 11.5 g
  • FIBER 3.7 g
  • PROTEIN 9.3 g
  • SUGARS 6.6 g
  • SODIUM 1947  mg