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Shakshuka

By Jason Fung, MD

Shakshuka

From the culinary traditions of Israel and North Africa, this thick, quick, spicy tomato sauce makes a perfect braise for eggs. It’s an aromatic feast, good to eat at any time of day. The feta cheese provides enough fat to keep you feeling satisfied for hours. As Found in The Obesity Code Cookbook
Prep Time 1 min
Course Breakfast, Dinners + Mains
Cuisine American, Middle Eastern
Servings 4
Calories 366 kcal

Ingredients
  

  • 2 yellow onions
  • 2 red bell peppers
  • 4 garlic cloves
  • 3 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 2 Tbsp tomato paste
  • 28 oz whole tomatoes with juice reserved
  • 8 eggs
  • 4 sprigs fresh cilantro
  • 1 bunch flat-leaf parsley
  • 3 oz creamy feta cheese
  • Sea salt
  • Black pepper

Instructions
 

  • Assemble, prepare, and measure ingredients. Thinly slice onions. Chop bell peppers. Mince garlic.
  • In a wide straight-sided saucepan, heat olive oil over medium heat. Sauté onions and peppers for 5 minutes, or until soft. Add garlic and cook for 1 minute. Season with salt and pepper. Add cumin and cayenne, and stir in tomato paste. Cook for 2–3 minutes, or until tomato paste starts to caramelize. Add tomatoes with their juice. Season again with salt and pepper.
  • Simmer gently (just a few bubbles), uncovered, for 10–15 minutes to reduce liquid. The sauce should be thick enough to hold an indentation from the back of your spoon.
  • Make eight indentations in the sauce and carefully crack a whole egg into each one. (This is easiest to do if you crack each egg into a ramekin and pour it into the sauce.) Season with salt and pepper. Cover and cook for 3 minutes, or until whites are set and yolks are cooked to your liking.
  • Roughly tear cilantro and parsley and scatter over shakshuka. Crumble feta evenly over sauce, avoiding eggs.
  • To serve, divide shakshuka among four bowls, giving everyone two eggs.

Nutrition

Nutrition Facts
Shakshuka
Amount per Serving
Calories
366
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
346
mg
115
%
Sodium
 
443
mg
19
%
Potassium
 
933
mg
27
%
Carbohydrates
 
21
g
7
%
Fiber
 
5
g
21
%
Sugar
 
12
g
13
%
Protein
 
18
g
36
%
Vitamin A
 
4567
IU
91
%
Vitamin C
 
111
mg
135
%
Calcium
 
204
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast, Dinners + Mains, Middle Eastern
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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