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Photo: Helene Dujardin; Styling: Caitlin Van Horn

Shakshuka

Don't let the funny name deter you; this dish is a delicious way to get vegetables with your breakfast.

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: 1/2 cup rice, 1 cup sauce, 1 egg, 1 tablespoon basil, and 1 1/2 teaspoons cheese)
  • Hands-on:13 Minutes
  • Total:25 Minutes

Ingredients

  • 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

Preparation

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.

Note:

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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 11.3g
  • Saturated fat: 3g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 2.3g
  • Protein: 11.9g
  • Carbohydrate: 39.5g
  • Fiber: 5.2g
  • Cholesterol: 190mg
  • Iron: 3.4mg
  • Sodium: 354mg
  • Calcium: 108mg
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