UM, how have I not had Shakshouka before now? Shakshouka is a traditional Tunisian dish, but is also a staple in Moroccan, Libyan, Algerian, Egyptian, and Israeli cuisine (thanks Wikipedia). I am obsessed. If you’re looking for a ridiculously EASY and INEXPENSIVE healthy meal, look no further than this recipe. It utilizes some of the cheapest ingredients you can find: canned tomatoes and eggs. For under 5 dollars you can feed your family a nutritious, healthy meal. BONUS: you make the whole dish in one pan. Can it get any better? I think not. I served this with fresh Ciabatta bread from the bakery, but you could serve it with any bread you choose (or even rice, if you want). For such a simple meal, it was honestly so delicious. Kevin and I were both blown away and I know I’m going to be making this constantly through the Fall and Winter months. I made this for dinner, but it’s honestly perfect for breakfast or lunch as well. You may need to adjust the serving size slightly- Kevin and I each ate 2 eggs (instead of one), but then we had enough sauce left over to poach more eggs in the leftover sauce the next day. Make it- you won’t be disappointed.
Note: You will need to watch the eggs carefully as you poach them. You want to make sure the whites are cooked, but the yolk is still runny.
Active Time: 25 minutes Total Time: 25 minutes
Serves: 4
Ingredients: 2 – 14 oz. cans of crushed tomatoes 4 large eggs 2 Tablespoons butter 1 small onion, minced 3 cloves garlic, minced 1 tablespoon Worcestershire sauce 1/4 teaspoon cumin 1/2 teaspoon sugar 1/4 cup chopped parsley salt and pepper, to taste
toasted bread (for gluten free serve with gluten free bread)
Directions: Heat large saucepan over medium heat. Melt butter, then cook onions and garlic until soft. Add crushed tomatoes with juices, Worcestershire, cumin and sugar. Stir until everything is combined well. Bring the sauce to a low boil, then reduce heat to low. Stir in the parsley and simmer the sauce on low heat for about 10 minutes, stirring occasionally. Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny.
Spoon the egg and tomato sauce over toast. Or serve the egg and tomato sauce in a bowl and dip with the toast. Serve warm.
Nutrition Information per serving (one egg with ¼ of the sauce; without bread):
Calories: 197 Fat: 10g Carbs: 21g Protein: 10g Sodium: 381mg Sugar: 3g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Source: White on Rice Couple: Poached Eggs in Tomato Sauce
