RecipesMagazine

Shakshuka

Shakshuka
You can never have too many main course recipes, so give Shakshukan a try. This recipe serves 4. One serving contains 381 calories, 18g of protein, and 20g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. If you have ground cumin, eggs, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

1
Heat the oil in a large skillet.
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Frying PanFrying Pan
2
Add the onions and sauté over medium heat until translucent, 5 to 10 minutes.
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OnionOnion
3
Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
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Tomato PasteTomato Paste
GarlicGarlic
4
Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes.
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CuminCumin
SugarSugar
SaltSalt
5
Layer the Swiss chard leaves on top.
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Swiss ChardSwiss Chard
6
Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
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EggEgg
7
Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright © 201
8
Photographs by Quentin Bacon.
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Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score28
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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