Shakshuka
Shakshuka
Try this Middle Eastern dish of eggs poached in tomato sauce for dinner or a hearty brunch.
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20 min
Prep Time
45 min
Total Time
4
servings Ingredients
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
12 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
Salt, if desired
2 cups fresh spinach leaves
2 tablespoons chopped flat leaf parsley, if desired
Feta cheese, if desired
Warm pita bread, if desired
How to make
-
STEP 1
Melt Butter with Olive Oil & Sea Salt in 12-inch skillet over medium heat until sizzling. Add onion and garlic; cook, stirring occasionally, 4-5 minutes or until softened and starting to brown. Add tomato paste, red pepper flakes, cumin and paprika; cook, stirring constantly, 1 minute. Add tomatoes and salt, if desired, scraping up any bits from bottom of pan; cook over low heat 10 minutes or until slightly thickened. Stir in spinach.
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STEP 2
Crack eggs evenly over surface of sauce. Cover; cook 8-10 minutes or until whites are completely set and yolks begin to thicken but are not hard.
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STEP 3
Sprinkle with parsley and feta, if desired. Serve with pita bread, if desired.
Tip #1
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
350 Calories
22 Fat (g)
450 Cholesterol (mg)
660 Sodium (mg)
22 Carbohydrates (g)
5 Dietary Fiber
18 Protein (g)
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