Shakshuka is an easy dish made with onions, peppers, herbs and eggs

Yottam Ottolenghi’s Plenty was one of our favorite pre-heart attack cookbooks. Ottolenghi uses too much fat and salt in his recipes, but most of them are easily lightened-up and that’s what I tried to do here.

Shakshuka is an Israeli dish that means “everything mixed together,” and it’s super easy to make. It’s a super-quick dinner for a weeknight (meatless and cheap, too!)

It’s also sweet! I was happy that a tablespoon of sugar was all it took to get my kindergartener to eat a bunch of onions and bell peppers.

I served this with slices of crusty no-knead bread. We bake our own bread so we can control the sodium content, and I’ll write a full bread tutorial pretty soon.

Print Recipe

Shakshuka

Prep Time10

Cook Time20

Servings: 4

Calories: 272kcal

Ingredients

2 tablespoon olive oil
1 cup onion (thinly sliced)
2 bell peppers (thinly sliced)
4 cloves garlic (minced)
3 roma tomatoes (chopped)
1 tablespoon brown sugar
¼ teaspoon dried thyme
¼ teaspoon paprika
1 bay leaf
8 eggs
¼ teaspoon salt
1 pinch ground black pepper
¼ cup fresh parsley (chopped)

Instructions

Heat the olive oil in a skillet over medium heat.
Cook the onions, peppers and garlic until tender-crisp
Add the tomatoes, sugar, thyme, paprika, and bay leaf. Turn up the heat until the mixture boils.
Turn the heat down to medium-low and let it simmer about 15 minutes until the tomatoes are soft.
Make 8 little holes in the pepper/onion/tomato mixture and drop an egg into each little hole. Cover the skillet with a lid and continue to simmer for about 5 to 8 more minutes, until the eggs are cooked.
Scoop out the eggs and vegetables into serving bowls and top with parsley.

Soba Noodles With Eggplant & Mango

A lightened-up version of Yottam Ottolenghi's recipe

Check out this recipe