Classic Shakshuka with Warm Flatbread and Fresh Greens

Name: Classic Shakshuka with Warm Flatbread and Fresh Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoon olive oil (for salad dressing); 1 yellow onion (medium, chopped); 1 red bell pepper (cored and chopped); 3 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon chili powder; 1 can crushed tomatoes (28-ounce); 0.5 cup water; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 4 eggs (large); 4 piece flatbread (warmed); 2 cup mixed greens; 1 tablespoon red wine vinegar (for salad dressing)

A vibrant and comforting Mediterranean dish featuring eggs poached in a rich, spiced tomato and pepper sauce, served with warm flatbread and a simple side salad.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Medium

Dietary

Dairy-Free
High-Fiber
Kosher
Nut-Free
Pescatarian
Soy-Free
Vegetarian

Ingredients

3 tablespoon olive oil (for salad dressing)
1 yellow onion (medium, chopped)
1 red bell pepper (cored and chopped)
3 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon chili powder
1 can crushed tomatoes (28-ounce)
0.5 cup water
0.75 teaspoon salt
0.25 teaspoon black pepper
4 eggs (large)
4 piece flatbread (warmed)
2 cup mixed greens
1 tablespoon red wine vinegar (for salad dressing)

Instructions

Heat 2 tablespoons olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add chopped yellow onion and chopped red bell pepper, and cook until softened, about 8-10 minutes.
Stir in minced garlic, ground cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
Add crushed tomatoes and 1/2 cup water. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the sauce to thicken and flavors to meld. Season with salt and black pepper.
Carefully make four indentations in the sauce and crack one large egg into each. Cover the skillet and continue to simmer for 5-8 minutes, or until the egg whites are set and yolks are to your desired runniness.
While shakshuka cooks, gently warm the flatbreads and prepare a simple green salad by tossing mixed greens with 1 tablespoon olive oil and 1 tablespoon red wine vinegar.
Serve the shakshuka immediately with warm flatbread for dipping and the fresh green salad.

Notes

You can add a sprinkle of fresh chopped cilantro or parsley for garnish just before serving for extra freshness.

Nutrition (per serving)

Calories: 420
Protein: 19.8 g
Carbohydrates: 44.5 g
Fat: 20.3 g
Fiber: 8.7 g
Sodium: 760 mg
Saturated Fat: 4.5 g
Sugar: 12.1 g
Cholesterol: 186 mg