Spend 10 minutes prepping this Shakshuka breakfast recipe (aka “red pepper sauce-poached eggs”) in advance … then just put it in the freezer overnight. Microwave in minutes in the morning for a filling start to your day.
Tip: prepare enough for several breakfast meals and just store in the freezer for the week ahead.
Note: When preparing tomorrow’s breakfast in advance this way, be sure to pierce the yolks (without breaking them) so they won’t burst when microwaved.
Each Shakshuka serving contains the following nutrient values:
Calories 181
Fat 7.4 g
…Sat fat 2 g
…Mono fat 3.5 g
…Poly fat 1.3 g
Protein 10 g
Carbohydrate 20 g
Fiber 4 g
Cholesterol 186 mg
Iron 2 mg
Sodium 337 mg
Calcium 65 mg
Here are ingredients you’ll need for 6 servings of delicious and healthy Shakshuka for breakfast:
1 tablespoon olive oil
1 1/2 cups thinly sliced onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
3 garlic cloves, minced
1 1/2 cups unsalted crushed tomatoes
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
2 teaspoons sherry vinegar
1 teaspoon paprika
Cooking spray
6 large eggs
Follow the directions, below, to make a delicious and healthy Shakshuka breakfast:
1. Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.
2. Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.
To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.
To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.
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Source: Cheryl Slocum
Yummy.