Shakshuka

Ingredients

• Egg2 count (110 g)
• Tomato2 count (260 g)
• Oil1/2 tablespoon (5 ml)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat until boiling.

2. 2

   Step 2

   Make two cross cuts at the top of the tomatoes and once the water is boiling, add the tomatoes.

3. 3

   Step 3

   Let boil for 5 minutes. After 5 minutes, remove and blend.

4. 4

   Step 4

   Separately, chop the garlic, onion and parsley.

5. 5

   Step 5

   Heat a pan over medium heat and pour the oil. Stir-fry the onion for 7 minutes over medium-low heat. Stir in the garlic and mix.

6. 6

   Step 6

   Pour in the tomato sauce, cover and cook over medium-low heat for 7 minutes.

7. 7

   Step 7

   Crack two eggs and add on top of the tomato sauce. Cover and cook for 8 minutes more.

8. 8

   Step 8

   Once done, sprinkle with parsley and serve hot.

9. 9

   Step 9

   If you wish, you can serve it with toasted bread or pita chips.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shakshuka can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.