Garden-Style Shakshuka by Stacey Antine MS, RDN

If you love tomatoes, this is a must-make recipe for breakfast or dinner! This deliciously, nutritious Arabic dish pronounced “shack-shoe-kah” is a thumbs up kid favorite meal that is loaded with vitamins A, C and the mineral iron. Serve it straight from the skillet because it makes a beautiful presentation.


1 Tablespoon extra-virgin olive oil 1 yellow onion, peeled and diced 1 garlic clove, minced 6 medium tomatoes, diced (or 14.5 ounce can diced canned diced) 1/4 cup water 6 medium eggs 1 cup basil, fresh, finely chopped ¼ cup parsley, fresh, finely chopped ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper


1. Heat olive oil in a large skillet over medium heat. 2. Add onion and sauté until the onion becomes soft. 3. Add garlic and cook until tender, 1-2 minutes. 4. Fold tomatoes into the mixture and add water; simmer until tomatoes have thickened and become chunky, about 10-15 minutes. 5. Stir basil, parsley, salt and pepper into the tomato until evenly distributed. 6. Gently crack an egg into skillet over tomatoes and then crack another egg about 1-inch apart and continue until all eggs have been added. Cover the skillet and poach the eggs sunny side up or to taste. 7. Scoop an egg with 1 cup of mixture into 6 separate bowls. 8. Optional: serve with warm bread or whole wheat toast.

Makes 6 servings (1 egg and 1 cup mixture).

Nutrition Facts per serving: 130 calories; 6g fat (1g sat fat, 4g mono, 1g poly, 0g trans fat); 155mg cholesterol; 9g carbohydrate (2g fiber, 5g sugar); 7g protein; 140mg sodium; 25% Daily Value (DV) vitamin A; 50% DV vitamin C; 4% DV calcium; 10% DV iron.

Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, Director of HealthBarn Foundation, co-host, and recognized as top 10 dietitians nationally by Today’s Dietitianmagazine for her work with HealthBarn USA.

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