Shakshuka

Shakshuka
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Six O'Clock Scramble. Recipe Credit: .
Summary

Shakshuka is a popular breakfast in North Africa and the Middle East. It’s a great low-carb, veggie-rich breakfast, or a quick and easy dinner. No zucchini? Use bell peppers or eggplant instead.
This recipe is adapted from Melissa Clark’s version in The New York Times., and is featured in the cookbook, The Six O'Clock Scramble Meal Plannerpublished by the American Diabetes Association.

  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 160

  • Total Fat 10g
    • Saturated Fat 3.2g
  • Cholesterol 190mg
  • Sodium 315mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 9g
  • Potassium 490mg

Choices/Exchanges: 2 Nonstarchy vegetable, 1 Fat

Ingredients

Ingredients

  • Extra Virgin Olive Oil
    2 tbsp
  • large yellow onion (halved and thinly sliced)
    1
  • medium zucchini (halved and thinly sliced)
    1
  • garlic (thinly sliced)
    3 clove
  • ground cumin
    1 tsp
  • paprika
    1 tsp
  • cayenne, to taste (1/8 to 1/4 tsp, to taste)
    1/8 tsp
  • whole plum tomatoes with their juices (coarsely chopped)
    28 oz
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • feta cheese (crumbled (about 1 cup))
    2 oz
  • eggs
    8
  • fresh cilantro or basil (chopped, for serving)
    1/4 cup
Directions

Directions

  1. Preheat oven to 375°F.

  2. Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Add the onions and zucchini, and sauté for 8–10 minutes until tender. Add the garlic and cook for 1 minute, then add the cumin, paprika and cayenne, and cook for 1 more minute.

  3. Add the tomatoes, salt and pepper and simmer until the tomatoes have thickened, about 10 minutes. Stir in the cheese.

  4. Gently crack the eggs into the skillet, spreading them evenly over the tomatoes. Season with a pinch of coarse salt, if desired. Transfer the skillet to the oven and bake until eggs are just set, 7–8 minutes (they will continue to cook for a couple of minutes after you remove them from the oven). Sprinkle with the fresh herbs and serve immediately.

  5. Do Ahead Or Delegate: Halve and slice the onion and zucchini, slice the garlic, combine the dry spices, chop the tomatoes, or fully prepare the recipe without the eggs and refrigerate or freeze it.

  6. Flavor Booster: Use smoked paprika instead of regular paprika. Serve with hot pepper sauce such as Tabasco, sriracha or harissa, if you have it.

Reviews
  • Recommended

    I do not have a large iron skillet but a large regular skillet. I steamed the eggs by putting a lid on the top for about 10 minutes. The recipe was a success because I prepped the items so it went very smoothly. It looked and smelled great. I am diabetic and my husband isn't but is interested in losing weight so finding more vegetarian/low-carb meals. It did not make us feel bloated or gross. We will keep this recipe for future meals and maybe add some rice if we wanted some carbs. 5/5 stars

  • Recommended

    I made this for breakfast this morning and only made half of the recipe. It's a very easy, one pan recipe. We both really liked it and I plan to make it again. It was very flavorful and I plan to add mushrooms the next time I make it. I love tomatoes and eggs together, I didn't have fresh so I used a jar of tomatoes I canned. Turned out great.

  • Recommended

    I varied slightly from this recipe as I used the sauce over a Chaffel instead of the poached eggs and it was awesome. My wife loved the flavors and wants me try it with chicken breast.