Shakshuka Middle Eastern Breakfast Dish7 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.” - by viking
Original recipe yields 2 servings
- Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
- Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.
Amount Per Serving (2 total)
- 249 cal
- 14.9 g
- 15.8 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I make this using fresh tomatoes (peeled and cut up). I add lots of basil instead of the hot pepper sauce, and call it Eggs Provencale. I plan to try adding jalapenos from my garden next time, as I ..." See morenever thought of the hot pepper sauce idea."
"Delicious! My oldest daughter is the only one of us who likes soft eggs, and she was so excited that I made this for her. She added in a handful of black beans, and declared it "perfect"!..." See more"
"I think this was wonderful. My husband even liked this and he is pretty picky about breakfast dishes. I am always looking for new ideas for breakfast and I very happy I stumbled upon this. I think ..." See morethat the bread is necessary and maybe some bacon for a little crunch. I liked it without the bacon but the bread was needed. I black pepper and used diced canned tomatoes that I pureed since I had no crushed and have made this twice now."
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