Ever since the holidays, I’ve diverted from my healthy eating habits, indulging in more sweets and heavier dishes. Well it’s a new year, so I’m going to try to go back to my healthy ways. For breakfast today, I’m serving a Tunisian dish called shakshouka with runny eggs and feta cheese. Healthy and satisfying!
Shakshouka with feta
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Amount Per Serving
Calories from Fat 245
% Daily Value *
Total Fat 28g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Total Carbohydrates 15g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 tbsp olive oil
- 1/2 medium onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 3 garlic cloves, sliced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- sprinkle red chili flakes
- salt and pepper
- 14 oz can whole peeled tomatoes
- 1/4 cup water
- 4 eggs
- 1/4 cup feta cheese
- chopped cilantro
- Preheat oven to 400 degrees F.
- Heat oil in cast iron pan or saute pan over medium-high heat. Add onions and peppers and saute until vegetables have softened, about 5 minutes. Add onion and seasonings (cumin - red chili flakes.) Season with salt and pepper and let cook 1 minute.
- Add tomatoes and water, gently mashing the tomatoes. Cover, reduce heat to medium-low and cook for 20 minutes. Remove lid and simmer for another 10 minutes to slightly thicken the liquid.
- Crack eggs directly into the tomato and pepper sauce, spacing them evenly. Crumble feta on top and finish in the oven for 12-15 minutes or until egg whites are set but still runny. Remove from the oven, sprinkle freshly ground pepper and chopped cilantro. Serve hot.
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**Helpful tips and common mistakes
Shakshouka is a traditional dish enjoyed by Tunisians, Moroccans, Libyans, and Algerians. It’s basically a dish consisting of poached eggs in a tomato sauce, but there are many different variations out there.
This dish is actually very simple to put together so there aren’t many tips to add other then when you are cracking the eggs on the tomato sauce, make little wells in the sauce. This way, the egg yolk will stay in place. Also keep an eye on your eggs when you are baking the shakshouka. I accidentally left mine in too long and the eggs were a bit overcooked, sadly.
If you want to serve individual portions, serve in ramekins or oven proof dishes.
You can also garnish with freshly chopped parsley instead of the cilantro and sprinkle with freshly grated parmesan.
This dish reminds me of an Italian dish, or more specifically, pasta. I enjoyed mine with some toasted challah. Next time I wouldn’t mind chopping up a jalapeno and adding it to the sauce for some heat. Simple but healthy and filling!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.