Shakshuka recipe: This one-skillet meal is all you need to relish on a lazy Sunday!
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. It’s super easy and versatile. It’s a simple meal that works as a breakfast, lunch, dinner or ‘brinner’. So let’s get started!
Ingredients:
6 Eggs6 medium tomatoes, diced2 cups Swiss or red chard, chopped (can use spinach too)½ cup chickpeas, boiled1 white onion, diced4 garlic cloves, minced2 teaspoons paprika1½ teaspoons cinnamon1 teaspoon cumin ½ tablespoon red pepper flakesFresh basil for garnishing1 tablespoon olive oil Recipe: Step 1 – Preheat the microwave oven to 400°FStep 2 – Heat olive oil in your ovenproof skillet over medium heat, add onion and garlic and sauté for 5 minutes, add chickpeas and stir for another 3 minutes.Step 3 – Add diced tomatoes, cumin, cinnamon, paprika, red pepper flakes. Mix well and let it simmer for 10 minutes.Step 4 – Add Swiss chard/spinach and stir for a minute or two.Step 5 – Create 6 small wells in the prepared mixture and fill each with one egg without breaking the egg yolk.Step 6 – Shift the skillet to the preheated oven, and bake for 15 to 20 minutes, until the egg-whites are settled.Step 7 – Garnish with fresh basil leaves (add coriander to give an Indian twist), serve hot and enjoy in a company of 3. Hi-Points: Shakshuka gets a high five from fitness experts as this yummy meal packs 20 grams protein and 40% of your daily fiber need, all in 350 calories!
You can experiment with a basic, simple shakshuka spiced just the way you like it!