Shakshuka: Healthy Recipe for Brunch or Dinner
Try this Shakshuka: Healthy Recipe for Brunch or Dinner recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
contains cheese
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 8 large eggs
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion sliced
- 2 large bell peppers sliced (any color, i prefer red and orange)
- 3 garlic cloves chopped or crushed
- 11/2 teaspoons paprika
- 1 (14.5-ounce) can petite diced tomatoes no salt added, undrained
- 12 fluid ounces vegetable juice (like v8) or tomato j
- 6 ounces baby spinach
- 4 ounces feta cheese (about 1 cup)
- Carbohydrate 49.18557113118 g
- Cholesterol 3384 mg
- Fat 89.38208884054 g
- Fiber 16.530737537909 g
- Protein 112.10841316396 g
- Saturated Fat 26.332472197318 g
- Serving Size 1 1 recipe (1582g)
- Sodium 1277.935739494 mg
- Sugar 32.654833593271 g
- Trans Fat 14.183864650672 g
- Calories 1408 calories
Using a large nonstick pan, heat the oil over medium heat. Sauté the onions and peppers until soft, about 8 minutes.Add the garlic, cumin, paprika and cayenne pepper and stir. Add the tomatoes and vegetable juice. Bring the contents to a boil. Decrease the heat, cover and simmer for about 8 minutes until thick. Stir occasionally.Add the spinach. Mix and allow the spinach to wilt, about 3 minutes. Add the feta cheese and stir.Using a spoon, make a well in the vegetables and sauce. Add a cracked egg into the well. Do the same with each egg.Cover and simmer until the eggs are cooked to your preference, about 4 minutes for runny eggs and 10 minutes for eggs cooked through.
