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Shakshuka: Healthy Recipe for Brunch or Dinner

If you like your eggs runny, use pasteurized eggs to reduce your risk of salmonella or other food borne illness. Otherwise, simmer your eggs a little longer until they are cooked through.
5 from 8 votes
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Course: Brunch, Dinner
Cuisine: Middle Eastern
Servings: 1
Calories: 340kcal
Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

  • 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
  • 1 teaspoon ground cumin
  • 11/2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1 (14.5-ounce) can petite diced tomatoes, no salt added, undrained
  • 12 fluid ounces vegetable juice (like V8) or tomato juice
  • 6 ounces baby spinach
  • 4 ounces feta cheese (about 1 cup)
  • 8 large eggs

Instructions

  • 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.

Nutrition

Serving: 2eggs, 11/3 cups veg | Calories: 340kcal | Carbohydrates: 23g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 445mg | Sodium: 720mg | Fiber: 7g