Shakshuka
with eggs / pita / yogurt dip
This rustic vegetarian meal with eggs poached in a rich tomato sauce always gets great reviews from our community when we feature it on a meal plan. For a fun twist, we're serving this version alongside a tangy yogurt dip with romaine lettuce leaves and pita. This recipe was last featured in 2017.
Ingredients
- Cumin, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Chili powder - 1/2 tsp
- Salt - 1/2 tsp
- Bell peppers, any color - 1 , diced
- Onions, medium - 1 , diced
- Jalapenos - 2 , seeds removed and diced (sub green bell peppers)
- Garlic - 3 cloves , chopped
- Green onions - 1 stalk , chopped, white and green parts separate
- Oil, cooking - 1 Tbsp
- Tomatoes, diced (28 oz / 794 g can) - 1 can
- Eggs - 8
- Yogurt, plain or Greek - 1 cup
- Garlic powder - 1/2 tsp
- Dill, dried - 1/2 tsp (sub dried oregano)
- Lemon zest - 1/2 tsp
- Mustard, Dijon - 1/2 tsp
- Lettuce, romaine - 12 leaves
- Pita bread, gluten-free - 4 rounds , wedges
Prep
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Make spice mix - Combine cumin, paprika, chili powder, and salt. (Can be done up to 5 days ahead)
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Bell peppers / Onions / Jalapenos / Garlic - Prep as directed. Combine bell peppers, onions, and jalapenos. Store garlic separately. (Can be done up to 5 days ahead of time)
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Make yogurt dip - Whisk together yogurt, garlic powder, dried dill, lemon zest, and mustard. (Can be done up to 3 days ahead)
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Green onions - Chop green onions. Store white and green parts separately. (Can be done up to 3 days ahead)
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Romaine - Separate leaves (these will be used for dipping, so the firm middle and inside leaves will hold up best). (Can be done 1 day ahead)
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Pita - Slice into wedges.
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Make
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Optional step if you want to toast your pita. Heat oven or toaster oven to 350F / 177C degrees. Toast pita for 5 to 7 minutes when oven has warmed up.
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Heat up a large skillet or saute pan (choose one that has a lid) with oil over medium-high heat. Add bell peppers, onions, and jalapenos with some salt. Saute for ~8 minutes, until softened. Add white parts of green onions and garlic and saute for 1 minute more.
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Add diced tomatoes (including liquid) and spice mix. Saute for ~4 minutes to let flavors come together.
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Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
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While eggs cook, set romaine leaves, pita, and yogurt dip out on a platter.
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Top shakshuka with green parts of green onions and season eggs with some salt and pepper.
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Serve shakshuka with yogurt dip on the side. Dip romaine leaves in yogurt dip. Enjoy pita wedges in dip and use them to scoop up shakshuka.
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