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Shakshuka

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Recipe by Jessica Siegel

 

Serves 3

hakshuka is a flavorful North African tomato stew that is topped with poached eggs. It's made with sofrito, a very healthful and nutritious Mediterranean tomato sauce base that usually contains olive oil, onion, garlic, bell peppers, tomato, and spices. This dish is incredibly flavorful and satisfying and can be served for any meal of the day. It's especially nice at brunch.

  • 2 tablespoons Napa Valley organic olive oil
  • 1 large sweet onion, finely diced
  • 1 organic red bell pepper, seeded and finely diced
  • 4 cloves Melissa's organic garlic, minced
  • 1 teaspoon Minna harissa
  • 2 teaspoons Cento tomato paste
  • 1 teaspoon McCormick organic cumin
  • ½ teaspoon Le Saunier de Camargue fleur de sel sea salt, divided
  • 6 cups Pomi organic chopped tomatoes (about 1 ½ 26-ounce boxes)
  • 4 ounces organic baby spinach
  • 6 Organic Valley omega-3 eggs
  • ¼ teaspoon black pepper
  • 1 ½ ounces Kolios organic Feta cheese, crumbled
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons slivered mint leaves
  • Wallaby organic plain Greek yogurt

 

  • Directions:
  1. In a large skillet (preferably with straight sides and a lid), heat the olive oil over medium heat.  Add the onion, bell pepper, garlic, harissa, tomato paste, cumin, and ¼ teaspoon salt.  Cook, stirring frequently about eight or nine minutes, until onion is clear and soft.  Add the tomatoes, and mix in the spinach in batches until everything fits in the pan; cook until the sauce thickens, about 12-15 more minutes. 
  2. Make room for the eggs by using the bottom of a ladle to make six shallow indentations in the surface of the sauce.  Crack each egg into an indentation.  Season eggs and sauce surface with pepper and remaining salt.  Cover and reduce heat to medium-low and cook to desired doneness, eight to ten minutes.  Remove from heat and sprinkle with Feta cheese.  Let stand for two minutes.  Garnish with parsley and mint.  Portion out into shallow soup bowls.  Serve with a dollop of Greek yogurt.

 

Each serving of 2 eggs with sauce and toppings contains:

Calories

430

Fat

21g

Saturated Fat

7g

Trans Fat

0g

 

Cholesterol

430mg

Sodium

520mg

Total Carbohydrate

37g

Dietary Fiber

12g

Sugars

19g

Protein

23g

Vitamin A

156% DV

Vitamin C

304% DV

Calcium

20% DV

Iron

33% DV