Mediterranean Shakshuka
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Mediterranean Shakshuka
This North African dish of tomatoes and eggs gives a nod to Mediterranean cuisine by using Italian seasoning and oregano instead of the more common paprika and cayenne. Typically served as breakfast or brunch, it works well as a main any time of day.
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25 min
Prep Time
25 min
Total Time
4
servings Ingredients
1 to 2 tablespoons olive oil
1 large shallot, diced
2 garlic cloves, finely chopped
1 (15-ounce) can whole tomatoes, undrained
2 (15-ounce) cans crushed or diced tomatoes, undrained
1 (15-ounce) can garbanzo beans, rinsed, drained
1 cup kalamata olives
14 cup sun-dried tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon dried oregano
12 teaspoon Italian seasoning
Chopped fresh parsley
Crumbled feta cheese
How to make
-
STEP 1
Heat oil over medium-high heat in large pan. Add shallot; sauté until translucent. Add garlic; sauté 30-45 seconds or until fragrant.
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STEP 2
Use kitchen scissors to cut whole tomatoes in half in can.
-
STEP 3
Add halved tomatoes, crushed tomatoes, garbanzo beans, olives, sun-dried tomatoes, tomato paste, oregano and Italian seasoning to shallot mixture; bring to a simmer. Reduce heat to medium-low. Make 4 indents in tomato mixture with back of spoon.
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STEP 4
Crack 1 egg into each indent; cover pan. Cook 5-7 minutes or until cooked to desired doneness. Remove from heat; sprinkle with chopped parsley and crumbled feta.
Tip #1
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
430 Calories
19 Fat (g)
195 Cholesterol (mg)
1050 Sodium (mg)
51 Carbohydrates (g)
14 Dietary Fiber
20 Protein (g)
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