Mini Shakshuka

Mini Shakshuka is a delightful twist on the traditional Middle Eastern dish, featuring individual servings of poached eggs nestled in a rich, spiced tomato and bell pepper sauce. Perfect as a flavorful appetizer, these mini portions are both vibrant and satisfying, showcasing the harmony of spices and fresh ingredients.

Ingredients

• olive oil - 1 tablespoon
• onion - 1 small, diced
• garlic - 2 cloves, minced
• red bell pepper - 1/2, diced
• canned diced tomatoes - 400 grams
• ground cumin - 1 teaspoon
• paprika - 1/2 teaspoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• eggs - 4 large
• fresh parsley - 2 tablespoons, chopped
• feta cheese - 50 grams, crumbled
• pita bread - 2, for serving

Steps

1. In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
2. Stir in the minced garlic and diced red bell pepper, cooking for an additional 3-4 minutes until the bell pepper softens.
3. Add the canned diced tomatoes (with juice), ground cumin, paprika, salt, and black pepper to the skillet. Stir well and let the mixture simmer for about 10 minutes until it thickens slightly.
4. Create 4 small wells in the sauce mixture. Crack an egg into each well and reduce the heat to low. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny.
5. Remove the skillet from heat and sprinkle with chopped fresh parsley and crumbled feta cheese.
6. Serve immediately with warm pita bread for dipping.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein from eggs, supporting muscle health and satiety.
• Rich in vitamins and antioxidants from tomatoes and bell peppers, promoting overall health.

Tags