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Shakshuka

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/2 to 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
  • 2 medium tomatoes, chopped
  • 4 large eggs
  • Chopped fresh cilantro
  • Whole pita breads, toasted

Directions

  • 1. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
  • 2. With back of spoon, make 4 wells in vegetable mixture; break 1 egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

Nutrition Facts

1 serving: 159 calories, 12g fat (3g saturated fat), 186mg cholesterol, 381mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

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