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Our Nutritionist's Favorite

Shakshuka with feta and toasted pita

Vegetarian, Soy-Free

2 Servings, 570 Calories/Serving

30 – 40 Minutes

Eggs deserve a place on your plate for more than just breakfast. At least, Kaley Todd, our nutritionist, thinks so. She enjoys this savory North African dish for breakfast or dinner. The combination of roasted peppers and tomatoes makes it a vitamin C powerhouse, while the whole-wheat pita boosts your daily fiber. The poached eggs provide 13 essential vitamins and minerals along with protein. Bonus extra: recent research has found eating an egg a day may decrease your risk of stroke by 12 percent.

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Ingredients

  • 1 yellow onion
  • 3 ounces roasted red peppers
  • Peeled fresh garlic
  • Shakshuka spice blend (ground coriander - ground cumin - sweet smoked paprika)
  • ½ teaspoon Marash chile flakes (optional)
  • 1 cup diced tomatoes
  • 2 whole wheat pitas
  • 4 pasture-raised organic eggs
  • Fresh flat-leaf parsley
  • 1 ounce crumbled feta

Instructions

1

Cook the onion and peppers

Heat the oven to 375°F.
  • Peel and thinly slice the onion.
  • Thinly slice the roasted red peppers.
In a pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and peppers, season with salt, and cook, stirring occasionally, until the onions soften and start to caramelize, 8 to 10 minutes. While the onion and peppers cook, prep the garlic.

2

Prep the garlic; finish the sauce

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
To the pan with the onion, add the garlic, spice blend, and as much Marash chile as you like. Cook until fragrant, about 30 seconds. Add the tomatoes, 1 cup water, season with salt, and stir to combine. Bring to a boil, reduce to a vigorous simmer, and cook until the sauce thickens, 12 to 15 minutes. Season to taste with salt and pepper. While the sauce simmers, toast the pitas.

3

Toast the pitas

On a sheet pan, lightly drizzle both sides of the pitas with oil and sprinkle with salt. Bake in the oven until warm and crisp on the edges, 3 to 5 minutes. While the pitas toasts, cook the eggs.

4

Poach the eggs

When the tomato mixture has thickened, using the back of a spoon, make four small wells in the sauce. Carefully crack an egg into each well. Cover the pan and cook until the whites are set but yolks are still runny, 5 to 7 minutes. Remove the pan from the heat. While the eggs cook:
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

5

Serve

Transfer the eggs and sauce to individual bowls. Garnish with the parsley and feta. Serve with the pitas on the side.

6

CHEF’S TIP:

We love the way the runny yolks of the eggs run into the sauce and make every bite a little bit richer, but we realize that not everyone feels the same. If you like your yolks cooked through, just leave the pan on the heat until the eggs are done to your liking.

Nutrition per serving: Calories 570, Protein: 26 g, Total Fat: 31 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 7 g, Cholesterol: 455 mg, Carbohydrates: 54 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 1110 mg

Contains: eggs, milk, wheat

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