Shakshuka with Pasta Sauce and Leeks
Traditional Israeli dish with eggs on a bed of vegetables and pasta sauce.
Servings: 2 people
Calories: 404kcal
Equipment
- 1 Large pan with lid
Ingredients
Instructions
- Prep your veggies: Dice the onion, leeks, and bell pepper into small cubes. Cut the cherry tomatoes in half.
- Sauté the base: Heat olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until fragrant. Add the leeks and cook for another couple of minutes until they soften and turn slightly golden.
- Sprinkle in cumin, paprika, oregano, salt, and pepper, and mix well.
- Pour in the tomato sauce and stir.
- Stir in the garlic, bell pepper, and cherry tomatoes. Add about ¼ cup water and stir. Lower the heat, cover with a lid and let it simmer for 5-10 minutes, until the sauce thickens slightly and the flavors come together. If the sauce starts to dry, add 1-2 tablespoons of water.
- Add the eggs: Make small wells in the sauce and gently crack the eggs into them. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still slightly soft. Cook longer if you prefer firmer yolks.
- Once cooked, sprinkle with crumbled feta cheese, fresh dill or parsley, and sliced olives.
- Serve warm with pita, whole-grain toast, or your favorite crusty bread.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- Use a wide skillet with a lid so the eggs and sauce cook evenly.
- If you prefer a spicier version, add a pinch of cayenne or red pepper flakes.
- You can swap feta for goat cheese or keep it dairy-free.
- For a heartier meal, add a handful of chickpeas or spinach before cracking the eggs.
- Tomato pasta sauce: I use a clean-ingredient tomato basil pasta sauce for convenience and extra flavor. You can also make your own from fresh tomatoes if you prefer.
- Optional toppings: Crumbled feta cheese, fresh dill, parsley, or sliced olives for garnish and extra flavor.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 21g | Protein: 15g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 729mg | Potassium: 794mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4373IU | Vitamin C: 104mg | Calcium: 146mg | Iron: 5mg
