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Mexican Shakshuka – Mediterranean Breakfast
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Mexican Shakshuka – Mediterranean Breakfast
Ingredients for 2 servings
Substitution
Note
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1/3 cup chopped onion
- 1 green bell pepper, diced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons chili powder (OR paprika)
- 1 can (14.5oz) diced or roasted tomatoes
- SUBSTITUTE: 2 Roma tomato, diced
- 1/2 can (7oz) tomato sauce, no-salt-added
- pinch of sea salt & pepper
- 4 whole eggs
- Garnish
- Fresh chopped parsley OR cilantro
- Make it even better:
- Toss in fresh spinach leaves while the sauce is simmering
- Enjoy with whole wheat toast or roasted sweet potato cubes or slices
STEPS
Step 1
Set oven to 400F/204C.
Step 2
Set a skillet on medium heat. Once hot, add olive oil, garlic, onion, bell pepper, coriander, cumin and chili powder. Sauté for a few minutes until fragrant, about 3 to 5 minutes
Step 3
Add diced tomatoes and tomato sauce. Reduce heat to medium, stir and bring to a light simmer and cook for 3 to 5 minutes.
Step 4
Make 4 holes in the skillet and crack an egg inside each hole.
Step 5
Bake in the oven for 20 minutes or until the egg is cooked to your desired readiness.
Step 6
Garnish with fresh chopped parsley and enjoy with whole grain toast.
Mexican Shakshuka – Mediterranean Breakfast
Kevin Curry
INGREDIENTS
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1/3 cup chopped onion
- 1 green bell pepper, diced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons chili powder (OR paprika)
- 1 can (14.5oz) diced or roasted tomatoes
- SUBSTITUTE: 2 Roma tomato, diced
- 1/2 can (7oz) tomato sauce, no-salt-added
- pinch of sea salt & pepper
- 4 whole eggs
- Garnish
- Fresh chopped parsley OR cilantro
- Make it even better:
- Toss in fresh spinach leaves while the sauce is simmering
- Enjoy with whole wheat toast or roasted sweet potato cubes or slices
INSTRUCTIONS
-
Set oven to 400F/204C.
-
Set a skillet on medium heat. Once hot, add olive oil, garlic, onion, bell pepper, coriander, cumin and chili powder. Sauté for a few minutes until fragrant, about 3 to 5 minutes
-
Add diced tomatoes and tomato sauce. Reduce heat to medium, stir and bring to a light simmer and cook for 3 to 5 minutes.
-
Make 4 holes in the skillet and crack an egg inside each hole.
-
Bake in the oven for 20 minutes or until the egg is cooked to your desired readiness.
-
Garnish with fresh chopped parsley and enjoy with whole grain toast.
Nutrition per serving
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