Shakshuka with Brussel Sprouts
A delicious one pan meal combining eggs and veggies. Perfect any time of day.
Servings 4 (click to scale)
Calories 180kcal
Ingredients
- 1-1/3 Tbsp olive oil divided
- 4 oz yellow onion
- 1 tsp fresh garlic peeled, minced
- 1 each green bell pepper diced
- 2 Tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/8 tsp ground cayenne pepper
- 26 oz canned diced tomatoes, no added salt
- 2 Tbsp fresh cilantro
- 4 each egg
- 6 oz Brussels sprouts
- <1/8 tsp kosher salt
- <1/8 tsp ground black pepper
Instructions
- In a deep skillet or sauté pan, sauté onions and peppers together in 1 Tbsp olive oil over medium high heat. Add garlic and sauté for 2-3 minutes. Add tomato paste and stir thoroughly. Allow the paste to caramelize slightly.
- Add the diced tomatoes and spices and stir well. Reduce heat to medium low and allow mixture to simmer to marry flavors and heat through.
- Cut Brussels sprouts in half and cook in boiling water for 3 minutes. Drain well. Toss with 1 tsp olive oil, salt and black pepper. Sear on a hot skillet until browned and set aside.
- Crack eggs one at a time into the tomato mixture. Be sure to allow space in between each egg. Cover the pan or cook in a 350F oven for 10-15 minutes, or until the eggs are cooked through. Garnish with cilantro and spread Brussel sprouts evenly over the top of the dish.
Notes
Portion: 1-1/2 cup stew + 1 egg
Nutrition
Calories: 180kcal | Carbohydrates: 17g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 180mg | Fiber: 7g | Sugar: 9g
