Basic Shakshuka

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Prep Time: 10 mins | Cook Time: 35 mins | Serves: 4

Ingredients  

• 2 tsp olive oil

• 1 small onion, chopped

• 4 garlic cloves, minced

• 1 (28-oz) can low-sodium crushed tomatoes

• 1 tsp ground cumin

• 1 tsp paprika, smoked or sweet

• ¼ tsp chili powder

• 8 eggs

• black pepper to taste

• salt to taste, optional

Directions

1. Heat oil in large sauté pan or cast iron skillet over medium heat. Add onions and cook for 5 minutes or until softened, stirring occasionally. Add garlic and cook for 2 minutes or until golden.

2. Add tomatoes and spices; stir until well blended. Reduce heat, cover, and simmer for 10 minutes.

3. Remove cover and allow sauce to simmer for 5 more minutes or until sauce thickens.

4. Make evenly spaced wells in the sauce for the eggs to cook. Crack the eggs into the wells and sprinkle lightly with black pepper and salt, if desired.

5. Cover and simmer for 5-10 minutes, depending on desired doneness of eggs. Serve in a wide, shallow bowl with your favorite crusty bread.

Notes

• Make your own version by adding chopped vegetables, such as dark leafy greens, mushrooms, eggplant, zucchini, bell peppers, and fresh tomatoes.

• Garnish options include fresh herbs such as basil, parsley, oregano and/or cheese, such as feta or goat.

Nutrition: (per 2 eggs) Calories: 260 kcals | Total Fat: 14 g | Sodium: 350 mg | Carb: 17 g | Protein: 17 g | Fiber: 4 g.

Nutrition: (per 1 egg) Calories: 130 kcals | Total Fat: 7 g | Sodium: 175 mg | Carb: 8 g | Protein: 8 g | Fiber: 2 g.

Providence Heart Guide 2017
Basecamp Prevention + Wellness, Providence | providencebasecamp.org