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.

4.60 from 15 votes

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Course: Brunch, Dinner

Cuisine: Middle Eastern

Servings:

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