Dinner
Shakshuka
This versatile dish is flavour-packed and great for breakfast or any meal of the day. Serve with crusty bread to soak up the tomato goodness!
Updated
Ingredients
- 3 Tbsp canola oil (45 mL)
- 1 tsp cumin seeds (5 mL)
- 1 medium onion, diced
- 4 jalapeno peppers, ribs and seeds removed, minced
- 4 garlic cloves, minced
- ½ tsp ground coriander (2 mL)
- ½ tsp harissa dry spice (2 mL)*
- ½ tsp salt (2 mL)
- 1-142 g package baby spinach
- 1-(28 oz /796 mL) can no-salt added diced tomatoes
- ½ cup no-salt-added vegetable broth (125 mL)
- 6 eggs
- 1 cup fresh cilantro or parsley, chopped (250 mL)
- *Note: If you do not have harissa, substitute for paprika or chilli paste.
- **Note: Love cheese? Add crumbled feta or shaved parmesan!
Directions
- Heat a large Dutch oven over medium-high heat. Once hot, add canola oil. Add cumin seeds and toast in oil for 1 minute, until fragrant.
- Add onion, sauté for 3-4 minutes until softened and slightly transparent. Add jalapenos and cook for another 3-4 minutes. Add garlic, coriander, harissa dry spice, and salt, cook for 1 minute.
- Add spinach, tomatoes (including liquid), and vegetable stock. Stir to combine. Bring to a boil. Once spinach has wilted, about 2-3 minutes, reduce heat to medium. Simmer uncovered for 5-10 minutes to reduce liquid, stir occasionally.
- Gently crack 6 eggs on top of tomato mixture. Cover with lid. For soft yolks cook for approximately 5-6 minutes. Cook eggs longer to desired consistency.
- Garnish shakshuka with fresh cilantro or parsley.
- Portion into bowls (one egg per serving). Serve with crunchy bread for dipping.
Nutritional Analysis
| Calories | 187 |
|---|---|
| Total Fat | 12.7 g |
| Saturated Fat | 2.1 g |
| Cholesterol | 193 mg |
| Sodium | 253 mg |
| Carbohydrates | 10 g |
| Fiber | 2.3 g |
| Sugar | 3.7 g |
| Protein | 8.4 g |
| Potassium | 515 mg |
