SHAKSHUKA | healthy breakfast recipe (or anytime of day recipe)

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is budget-friendly.

Dice one onion and one red bell pepper.

Dice four garlic cloves.

Heat two tablespoons of olive oil in a large saute pan over medium heat.

Add the chopped onion and bell pepper to the pan; stir for about five minutes until the onion is translucent.

Add the chopped garlic, two teaspoons of paprika, one teaspoon of cumin, and a quarter teaspoon of chili powder; stir for another minute.

Dump the entire 28-ounce can of whole peeled tomatoes into the pan and break them up with a spoon or spatula.

Once the sauce is simmering, create little wells in the tomato mixture and crack six eggs into the wells (five around the edge and one in the middle).

Reduce the heat to low, cover the pan, and set a timer for five to eight minutes, checking after five minutes for doneness.

Chop fresh parsley and cilantro for garnish.

Remove the lid, check the eggs for doneness, season with salt and pepper, and sprinkle fresh herbs on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens