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

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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.


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