Israeli Shakshouka-Style Eggs

2 steps

Updated at: Mon, 19 Feb 2024 06:21:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories287.6 kcal (14%)

Total Fat18 g (26%)

Carbs18 g (7%)

Sugars10.7 g (12%)

Protein15.5 g (31%)

Sodium324.6 mg (16%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

30mlextra-virgin olive oil

30gharissa sauce

32gtomato paste

1 teaspoonsmoked paprika

1yellow onion

diced

2red peppers

large, trimmed, seeded, and cut into small pieces

678gtomatoes

chopped, very ripe

6eggs

large, organic

½ cupLabneh

or plain Greek yogurt

4 piecesWhole-Wheat Pita Bread

19, or other pita, warmed, for serving

Instructions

Step 1

Heat the olive oil in a large skillet over medium heat. Add the harissa, tomato paste, paprika, onion and peppers. Stir well to combine and allow to cook until peppers are tender, 5 to 7 minutes. Add the tomatoes, stir, and increase heat to high. When mixture begins to boil, reduce heat to low and simmer until sauce thickens, about 10 minutes. Taste and adjust seasoning

Step 2

Make 6 wells in the sauce. Break eggs into the wells. Using a fork, gently swirl the egg whites into the sauce. Simmer, uncovered, until the egg whites are set but the egg yolks are not yet hard, 6 to 8 minutes. Remove from heat and allow to set for a few minutes before serving. Serve with labneh or yogurt and hot pita bread.