Shakshuka is a North African and Middle Eastern dish. It is typically made with canned tomatoes, peppers, onions, spices all simmered together. Eggs are carefully dropped into the simmering liquid and allowed to poach. This version uses jarred spaghetti sauce and leftover vegetables. If you don’t have any leftover vegetables, you can use chopped cooked spinach or just sautéed onions. This recipe serves two, but you can easily adjust it for more people. You can also use oven-proof, single-serve dishes and bake in the oven as opposed to the stove top.
|Serving Size:||2 eggs + 1/2 of sauce|
|Prep time:||5 minutes|
|Cook time:||15 minutes|
|Total time:||20 minutes|
- 2 cups leftover roasted vegetables, chopped (or chopped sautéed spinach)
- 2 cups jarred spaghetti sauce*
- 4 eggs
- 2 Tablespoons chopped parsley (optional)
- Serve with toasted bread (optional)
*When selecting spaghetti sauce, look for one that is low in added sugar. Aim for one that is 50 – 60 calories per half cup.
- In a large pan, heat the vegetables over medium heat.
- Add spaghetti sauce and continue to heat, stirring occasionally.
- Turn the heat down a bit and carefully add the eggs on top of the sauce mixture.
- Cover and cook until the eggs are to your level of doneness (6 –10 minutes).
- Serve in the sauté pan or dish out into individual bowls.
- Top with parsley. Serve with toasted bread.