Shakshouka
Servings
2
servingsPrep time
10
minutesCooking time
20
minutesCalories
280
kcalPrep Time: 10 minutes | Cook Time: 20 minutes | Serves: 2
Ingredients
2 tbsp olive oil
1 small red onion, thinly sliced
2 garlic cloves, minced
1 medium zucchini, diced
1 medium carrot, grated
2 medium tomatoes, chopped (or 1 cup crushed tomatoes)
1/2 tsp cumin
1/4 tsp turmeric (or fresh turmeric)
Salt & black pepper to taste
1 tbsp chopped parsley or dill (plus more for garnish)
2-4 eggs
Optional: pinch of sumac or za’atar (for topping)
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and sauté for 3-4 minutes until soft.
- Stir in the garlic, zucchini, and carrot. Cook for another 5 minutes until softened.
- Add chopped tomatoes, cumin, turmeric, salt, and pepper. Simmer uncovered for 7–8 minutes until thickened.
- Stir in chopped herbs.
- Make little wells in the sauce and gently crack in the eggs. Cover and cook for 5–6 minutes, or until whites are set and yolks are still soft.
- Sprinkle with more herbs or sumac/za’atar if using.
- Serve with gluten-free bread or on its own with a side salad.
Notes
- Nutritional Info (per serving): ~280 kcal | 13g protein | 20g carbs | 16g fat