Shakshuka is a quick meal – any time of the day! Perfect for breakfast, brunch, lunch or dinner.
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This recipe sums up life perfectly. One minute I’m making pasta sauce from scratch (spaghetti & no-cook tomato sauce) and the next I’m relying on jarred marinara for a quick and tasty meal that’s on the table 30 minutes.
I like making my own pasta sauce, but more often than not, I buy jarred versions – it’s definitely a pantry staple in our house. Mezzetta has a new line of sauces: ‘Napa Valley Homemade’ that are all natural (no artificial ingredients or preservatives) and made with the same ingredients you would use at home. The spicy marinara was perfect in the shakshuka, but if you aren’t a fan of heat, I’d try a different variety.
I feel like I’m starting to get into the swing of things with work/life/home balance. There are times that I don’t prep meals and eat wraps from Trader Joe’s for lunch. Then there are times that after Demi is asleep, Richie and I spend an hour on dinner (Chicken piccata, YUM!). It’s not perfect but it feels right, right now. Maybe someday I’ll get back to prepping meals for breakfasts and lunches M-F. But it’s not life now. And I’m learning how to let go and be ok with it.
So all that to say…some meals I can spend time on, and some meals I can’t. Let’s make some shakshuka! (It takes about 30 minutes, which sometimes is too much, sometimes just right, and sometimes not long enough!)
Have you ever tried it? It’s essentially eggs poached/cooked in a tomato sauce and it makes a quick meal – any time of the day! Perfect for breakfast, brunch, lunch or dinner. Seriously.
Step 1: sauté peppers, onions and garlic.
Step 2: add marinara.
Step 3: create small indentations and crack eggs into sauce.
Step 4: top with parsley (and parmesan or feta if desired) and serve with toast.
- 2 Tbsp. olive oil
- 1 small onion, sliced in half moons
- 3 cloves garlic
- 1-2 small peppers, sliced (about 1 cup)
- 2 cups marinara sauce
- 4 eggs
- toast for serving
- Heat oil in large pan over medium heat.
- When oil is hot, add onion and garlic to pan.
- Cook for about 3-4 minutes, until soft.
- Add peppers to pan, stirring occasionally and cook for another 3 minutes.
- Stir in marinara sauce and cook for 2 more minutes.
- Lower heat to medium-low and make 4 indents in sauce.
- Crack eggs into indents and slowly cook for about 9-14 minutes, until eggs are set and done to desired consistency. (I wanted my whites set and yolks soft so I covered the pan for a few minutes.)
- Top with parsley and serve with toast.
- Calories: 244
- Sugar: 13 grams
- Fat: 15 grams
- Carbohydrates: 19 grams
- Fiber: 1 gram
- Protein: 9 grams