Make-Ahead Shakshuka

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Make-Ahead ShakshukaRecipe

Photo: Jennifer Causey; Styling: Kira Corbin

To make ahead, complete step 1; then follow instructions below. Be sure to pierce the yolks (without breaking them) so they won't burst when microwaved.

Serves 6


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1 tablespoon olive oil
1 1/2 cups thinly sliced onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
3 garlic cloves, minced
1 1/2 cups unsalted crushed tomatoes
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
2 teaspoons sherry vinegar
1 teaspoon paprika
Cooking spray
6 large eggs


Hands-on: 30 Minutes
Total: 30 Minutes

1. Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.

2. Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.

To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.

To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. ­Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.

Created date

July 2015

Nutritional Information

Calories 181
Fat 7.4 g
Satfat 2 g
Monofat 3.5 g
Polyfat 1.3 g
Protein 10 g
Carbohydrate 20 g
Fiber 4 g
Cholesterol 186 mg
Iron 2 mg
Sodium 337 mg
Calcium 65 mg