Tomatoes + Eggs = ShakshukaIf you love tomatoes, this is a must-make recipe for breakfast or dinner! This deliciously, nutritious Arabic dish pronounced “shack-shoe-kah” is a thumbs up kid favorite meal that is loaded with vitamins A, C and the mineral iron. Serve it straight from the skillet because it makes a beautiful presentation.

1 Tablespoon extra-virgin olive oil
1 yellow onion, peeled and diced
1 garlic clove, minced
6 medium tomatoes, diced (or 14.5 ounce can diced canned diced)
1/4 cup water
6 medium eggs
1 cup basil, fresh, finely chopped
¼ cup parsley, fresh, finely chopped
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté until the onion becomes soft.
3. Add garlic and cook until tender, 1-2 minutes.
4. Fold tomatoes into the mixture and add water; simmer until tomatoes have thickened and become chunky, about 10-15 minutes.
5. Stir basil, parsley, salt and pepper into the tomato until evenly distributed.
6. Gently crack an egg into skillet over tomatoes and then crack another egg about 1-inch apart and continue until all eggs have been added. Cover the skillet and poach the eggs sunny side up or to taste.
7. Scoop an egg with 1 cup of mixture into 6 separate bowls.
8. Optional: serve with warm bread or whole wheat toast.

Makes 6 servings (1 egg and 1 cup mixture).

Nutrition Facts per serving: 130 calories; 6g fat (1g sat fat, 4g mono, 1g poly, 0g trans fat);
155mg cholesterol; 9g carbohydrate (2g fiber, 5g sugar); 7g protein; 140mg sodium; 25% Daily Value (DV) vitamin A; 50% DV vitamin C; 4% DV calcium; 10% DV iron.

– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

Print Friendly, PDF & Email