Shakshuka with feta and toasted pita
30 – 40 Minutes
Your guests will gush over this North African shakshuka, packed with protein. Make this vegetarian breakfast-for-dinner in a cast-iron skillet, if you have one.
- 1 yellow onion
- ½ cup roasted red peppers
- 1 or 2 cloves peeled fresh garlic
- Shakshuka spice blend (coriander - cumin - sweet smoked paprika)
- ½ teaspoon Marash chile flakes (optional)
- 1 cup diced tomatoes
- ¼ pound baby spinach
- 4 pasture-raised organic eggs
- 2 whole wheat pita breads
- 3 or 4 sprigs fresh flat-leaf parsley
- ¼ cup crumbled feta
Marash chile flakes hail from southeastern Turkey, and are close cousins of Aleppo chile flakes from nearby Syria. Both chile flakes are floral, fragrant, and mild—rather like ordinary red chile flakes on steroids. We love to sprinkle them into tomato sauces like this one to give them a mild kick.
Cook the onion and peppers
- Peel and thinly slice enough yellow onion to measure ¾ cup.
- Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
While the onion and peppers cook, prepare the garlic.
Prep the garlic; finish the sauce
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
With the back of a spoon, form 4 wells in the sauce and crack an egg into each well. Cover and cook until the whites have set and the yolks are runny, 3 to 5 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat and season lightly with salt and pepper.
While the eggs cook, prepare the pita.
Warm the pita breads
While the pita breads toast, prepare the garnish.
Prep the garnish
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Calories: 570, Protein: 23g (46% DV), Fiber: 9g (36% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 320mg (107% DV), Sodium: 770mg (32% DV), Carbohydrates: 57g (19% DV), Total Sugars: 10g, Added Sugar: 0g (0% DV). Contains: Milk, Eggs, Wheat, Soy
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.