Shakshuka

Name: Shakshuka
Total time: 25 min
Yield: Serves 4 (serving size: 1/2 cup rice, 1 cup sauce, 1 egg, 1 tablespoon basil, and 1 1/2 teaspoons cheese)
Ingredients: 1 tablespoon olive oil; 1 cup (1/4-inch-wide) strips red bell pepper; 1 cup (1/4-inch-wide) strips green bell pepper; 2 cups (1/4-inch-thick) vertically sliced red onion; ¼ teaspoon kosher salt; 2 garlic cloves, minced; 2 cups lower-sodium marinara sauce; 1 teaspoon smoked paprika; 4 large eggs; 2 cups cooked brown rice; ¼ cup fresh baby basil leaves; 2 tablespoons crumbled feta cheese

10 Ratings
9 Reviews

Don't let the funny name deter you; this dish is a delicious way to get vegetables with your breakfast.

By Allison Fishman

Recipe by Cooking Light October 2013

Gallery

Credit: Helene Dujardin; Styling: Caitlin Van Horn

Recipe Summary

hands-on:

13 mins

total:

25 mins

Yield:

Serves 4 (serving size: 1/2 cup rice, 1 cup sauce, 1 egg, 1 tablespoon basil, and 1 1/2 teaspoons cheese)

Nutrition Info

Directions

Step 1
Heat a 10-inch nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers, onion, and salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds. Stir in marinara sauce and paprika. Bring to a boil; reduce heat, cover, and simmer 5 minutes.

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Step 2
Form 4 (2-inch) indentations in sauce, using the back of a spoon. Crack eggs, 1 at a time, into a small custard cup, and gently slip into each indentation. Cover and cook 6 minutes or until eggs are done.
Step 3
Divide rice evenly among 4 shallow bowls. Spoon egg mixture evenly over rice, and sprinkle with basil and cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Nutrition Facts

Per Serving:

305 calories; fat 11.3g; saturated fat 3g; mono fat 5.2g; poly fat 2.3g; protein 11.9g; carbohydrates 39.5g; fiber 5.2g; cholesterol 190mg; iron 3.4mg; sodium 354mg; calcium 108mg.

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SharynMarkowitz

07/01/2018

We loved this! I think its the smoked paprika (pimenton) that makes this dish special. We only had about 1 cup of marinara sauce, so I supplemented it with a can of drained diced tomatoes and served it over farro. This was our dinner and there was enough sauce and farro left over for lunch the next day! Definitely will be making this again!

icancookthat

01/04/2016

I've made this a few times now and it's always a hit. I adapted the recipe a bit, so to see my changes plus step-by-step photos visit: http://www.icancookthat.org/2015/11/shakshuka.html

Athena53

06/17/2014

Wonderful with lentils

smithker

03/05/2014

My husband I both enjoyed this dish a lot. It was easy and yummy. We'll be making this again.

ajb1978

01/05/2014

I loved this. We cut back on the rice and ate an extra egg each per serving. I cooked twice the number of eggs the recipe calls for. The sauce was delicious. It is a bit time consuming, but the leftovers were. Better than day one. All I did was cook a new batch of eggs in the sauce in the oven. Perfect!

sammie1972

01/02/2014

This represents everything I like in a dish. Tasty, easy, and healthy. We can have this for any meal and be satisfied. Do try over quinoa!

LDombeck

10/14/2013

This was a really good vegetarian meal. It reminded me of a goulash flavor b/c of the paprika and green pepper. I didn't have marinara, but had a tomato basil sauce that I thought would go well and did! The eggs were good. We had this for dinner and not breakfast and it was plenty filling. My 5 & 7 year olds loved it too.

mmidorijoy

10/09/2013

We had this for dinner... I am not a huge egg fan, nor are tomatoes, peppers and onions my favorite flavor combination, and I rarely make the same recipe twice, but I definitely will be making this one again! Quick, easy and delicious! The leftovers are even better!

NumNumNum

09/22/2013

This has been declared a keeper by my family. The only one who didn't care for it is not an egg fan, but liked the sauce and rice. Served it with garbanzo beans. Very filling.

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