Shakshuka, in Israel it is mainly a breakfast food but I love it for breakfast-for-dinner as well! It's a bright, spicy meal with some pita or crusty bread on the side. This time I served it over a little whole wheat pasta.
It's a great one-skillet meal of tomato sauce spiced with paprika, crushed red peppers, chili powder and lots of fresh parsley. It comes together fairly quick on top of the stove.
Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it.
I've also seen this referred to as Eggs in Purgatory!
- 1 1/2 tsp extra virgin olive oil
- 4 medium cloves of garlic, chopped
- 1 bell pepper, seeded, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper
- 1 tsp chili powder
- 1 tsp paprika
- 2 tbsp chopped fresh parsley
- 28 oz crushed tomatoes
- 6 eggs
- 4 tbsp locatelli or parmesan cheese
- 1 tbsp ripped basil
- In a large non-stick skillet, heat 1 tsp of oil over medium heat and saute the garlic for 1 minute.
- Add the bell pepper, salt, black pepper, crushed red pepper, chili powder, paprika and parsley, mix well.
- Add the crushed tomatoes and bring to a boil.
- Reduce heat and cook for 5 minutes.
- In a small bowl, crack an egg, keeping the yolk intact and then gently slide it on top of the tomato mixture. Do this for the remaining eggs.
- Sprinkle with the locatelli cheese, cover and simmer for 15 minutes or until egg whites are cooked through.
- Drizzle with remaining 1/2 tsp of olive oil and basil.
This recipe makes 3 servings for 2 pts each on WW Freestyle Program. (The pasta and/or bread are extra points!)