Zippy's Shakshuka
 
Prep time
Cook time
Total time
 
Copyright Toby Amidor, The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Prep, Grab, and Go, Rockridge Press, 2017. Photo courtesy of Gail Watson Photography.
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Recipe type: Breakfast, Main Dishes (Vegetarian)
Serves: 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1-inch-wide strips
  • 1 green bell pepper, cut into 1-inch wide strips
  • 1 garlic clove, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh cilantro, or 1 teaspoon dried cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sriracha
  • 6 large eggs
Instructions
  1. In a large saute pan over medium heat, heat the olive oil until it shimmers. Add the onions and bell pepper and saute until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the crushed tomatoes, cilantro, salt, black pepper, and sriracha. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan and simmer for about 10 minutes to let the flavors blend together.
  2. Break 1 egg into a wine glass. Gently pour the egg into the pan along the outer edge. Repeat with the remaining 5 eggs so a circle is formed with the eggs along the outer edge of the pan. Reduce the heat to low, cover the pan, and cook until the eggs are poached, about 6 minutes.
  3. If meal prepping: Place the shakshuka in six individual containers, each including one egg topped with sauce. Store for up to 5 days. Reheat in the microwave for 1 minute and let it cool for 2 minutes to allow the heat to evenly distribute.
Nutrition Information
Serving size: 1 egg + ½ cup sauce Calories: 153 Fat: 7g Saturated fat: 2g Trans fat: 0g Carbohydrates: 14g Sodium: 469mg Fiber: 4g Protein: 9g
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/shakshuka/