- Yields: 4-6 servings
- Preparation: 30 minutes
Ingredients
- 1 tbsp (15mL) GAY LEA - Unsalted Butter
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tsp (10mL) ground cumin
- 1 tsp (5mL) paprika, sweet or smoked
- 1/4 tsp (1mL) cayenne pepper
- 1/4 tsp (1mL) salt
- 1 can (796mL) canned diced tomatoes
- 1 cup (250mL) whole roasted red peppers, chopped
- 1 cup (250mL) Nordica 2%
- 2 tbsp (30mL) fresh parsley or mint, chopped
- 4-6 eggs
- For serving round pita breads or flatbreads, crusty bread, or toast
Instructions
- Melt the butter in a large cast iron pan or heavy skillet set over medium-high heat. Add onion; sauté for 4 minutes or until lightly browned.
- Add garlic, cumin, paprika and cayenne; cook for 1 minute. Stir in tomatoes and roasted pepper. Simmer for 10 minutes or until thickened.
- Make 4 to 6 small wells in the skillet and carefully crack in an egg in each. Dollop cottage cheese all around. Cover and cook for 5 minutes or until the egg whites are set and the yolks are still runny (or continue to cook to preferred yolk texture).
- Sprinkle shakshuka with parsley; serve from the skillet with flatbreads, crusty bread or toast for mopping up the delicious saucy mixture.
Tips:
- TIP: Cook the dish longer or shorter based on how much time you have. The longer it bakes, the richer flavours will be.
- TIP: For added protein stir in 1 can (398 mL) chickpeas, drained and rinsed along with tomatoes and roasted peppers.
- TIP: Toss wedges of baguette with a little avocado oil and spread on a baking sheet. Toast in a 350F (180C) oven for 8 to 10 minutes or until browned and crisp.
Nutrition Information:
Per 1 serving (1/4 skillet mixture with 1 egg)
Calories: 240
Fat: 10 g Saturated fat: 4 g Trans fat: 0 g Carbohydrate: 21 g Fibre: 5 g Sugars: 11 g Protein: 16 g Cholesterol: 210 mg Sodium: 700 mg Potassium: 950 mg Calcium: 200 mg Iron: 2 mg
