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Shakshuka Recipe

This shakshuka recipe is too good not to share! The undercooked egg pairs perfectly with the spicy tomato sauce. Recipe courtesy Sarah of The Smart Kitchen.

Servings: 4

Active time: 45 minutes

Total time:

Ingredients

  • 1/2 yellow sweet onion
  • 1 red bell pepper
  • 3 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 28 oz can whole, peeled plum tomatoes
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 c + more for garnish fresh cilantro, chopped
  • 8 Davidson's Safest Choice® pasteurized egg(s)
  • feta or queso fresco, optional garnish to taste

Preparation

  1. Finely chop onion and bell pepper.
  2. In a large, wide skillet or sauce pan, sauté onion, bell pepper, and garlic in olive oil until softened.
  3. While onion, pepper, and garlic are cooking, coarsely chop tomatoes and add to pan; stir to combine. Add cumin, paprika, and cayenne pepper; bring sauce to a simmer. Cook until tomatoes are mostly broken down. Reduce heat to medium-low.
  4. Crack eggs directly into sauce, working in batches if necessary.
  5. Cover pan and cook eggs until whites are cooked and yolks are just set.
  6. Spoon egg into bowls and sprinkle with cilantro and cheese.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 290
Calories from Fat 150
Total Fat 17g (26% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 370mg (123% DV)
Sodium 760mg (32% DV)
Total
Carbohydrate
16g (5% DV)
Dietary Fiber 5g (20% DV)
Sugars 9g
Protein 16g
Vitamin A 50%
Vitamin C 120%
Calcium 15%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.