Moroccan Shakshuka with Feta
Eggs poached in a deliciously spiced tomato sauce along with zucchini, onion, peppers and swiss chard. Plenty of veggies, gluten-free, and keto-friendly! A one skillet meal perfect any time of day!
Servings 6 servings
Calories 192kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion , thinly sliced in half moons
- 1 red bell pepper , thinly sliced strips
- 1 zucchini , ½-inch slices on diagonal
- 3 garlic cloves , minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ - ½ teaspoon red pepper flakes
- ¼ cup tomato paste
- ½ cup dry white wine
- 28 ounces crushed tomatoes
- 1 cup cherry tomatoes , halved
- 2 cups red swiss chard , stemmed and cut into ¾-inch wide strips
- 1 ½ tablespoons each fresh parsley and oregano , chopped plus extra for garnish
- 6-8 large eggs , room temperature
- Kosher salt and black pepper
- ½ cup feta cheese , crumbled
- Naan or crusty bread for dipping
Instructions
- Preheat the oven to 375 degrees F.
- Heat olive oil in a 12-inch cast iron or other oven-proof skillet over medium-high heat.
- When oil begins to shimmer, add the onion, bell pepper and zucchini. Cook vegetables until beginning to soften and caramelize, about 5 minutes, stirring frequently.
- Next, stir in garlic, cumin, paprika, crushed red pepper flakes and tomato paste. Cook 1-2 minutes until fragrant.
- Stir in wine to deglaze the pan. Cook 2 minutes.
- Turn heat to medium and add crushed tomatoes, cherry tomatoes, parsley and oregano. Let mixture come to a low simmer and cook 5 minutes.
- Wilt in swiss chard by the handful until all is incorporated. Remove skillet from heat. Season to taste with salt and pepper.
- Make 6-8 indentations in the sauce mixture with the back of a spoon. Crack the eggs into a ramekin or coffee mug one at a time and gently slide the egg into one of the indentations. Sprinkle the eggs with salt and pepper.
- Place skillet in the oven and bake for 8-12 minutes depending on how you like your eggs. The center of the eggs should still be slightly jiggly.
- When done to your liking, remove skillet from oven, sprinkle on feta, extra parsley and oregano.
- Serve hot with naan or crusty bread. Enjoy!
Notes
Recipe Tips
- Make sure your eggs are at room temperature! This way they won't cool down the sauce and will take less time to cook.
- Make shallow indentations in the sauce and move the vegetables around to try to create barriers so the egg whites don't completely run into each other.
- Crack the eggs one at a time into a coffee mug or ramekin, then slide them into place to ensure no broken yolks.
Nutrition
Serving: 1 serving | Calories: 192kcal | Carbohydrates: 14g | Protein: 12g | Fat: 9g | Cholesterol: 172mg | Sodium: 1050mg | Potassium: 785mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2736IU | Vitamin C: 61mg | Calcium: 103mg