Shakshuka Recipe
Photo: Helene Dujardin; Styling: Caitlin Van Horn
Don't let the funny name deter you; this dish is a delicious way to get vegetables with your breakfast.


Serves 4 (serving size: 1/2 cup rice, 1 cup sauce, 1 egg, 1 tablespoon basil, and 1 1/2 teaspoons cheese)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 13 Minutes
Total: 25 Minutes

Nutritional Information

Calories 305
Fat 11.3 g
Satfat 3 g
Monofat 5.2 g
Polyfat 2.3 g
Protein 11.9 g
Carbohydrate 39.5 g
Fiber 5.2 g
Cholesterol 190 mg
Iron 3.4 mg
Sodium 354 mg
Calcium 108 mg


1 tablespoon olive oil
1 cup (1/4-inch-wide) strips red bell pepper
1 cup (1/4-inch-wide) strips green bell pepper
2 cups (1/4-inch-thick) vertically sliced red onion
1/4 teaspoon kosher salt
2 garlic cloves, minced
2 cups lower-sodium marinara sauce
1 teaspoon smoked paprika
4 large eggs
2 cups cooked brown rice
1/4 cup fresh baby basil leaves
2 tablespoons crumbled feta cheese


1. Heat a 10-inch nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers, onion, and salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds. Stir in marinara sauce and paprika. Bring to a boil; reduce heat, cover, and simmer 5 minutes.

2. Form 4 (2-inch) indentations in sauce, using the back of a spoon. Crack eggs, 1 at a time, into a small custard cup, and gently slip into each indentation. Cover and cook 6 minutes or until eggs are done.

3. Divide rice evenly among 4 shallow bowls. Spoon egg mixture evenly over rice, and sprinkle with basil and cheese.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Allison Fishman,

Lighten Up, America! Oxmoor House, copyright 2013.,

Cooking Light

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note