Shakshuka With Rice and Greens
A flavorful Mediterranean diet tomato and egg dish that takes about 30 minutes to make.
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Servings: 6
Calories: 231kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion 1 medium
- 1/2 cup diced roasted red peppers from a jar
- 2 cloves garlic
- 1 1/2 cups cooked U.S-grown brown rice
- 1 teaspoon Harissa seasoning dry or paste, more or less to taste
- 1 1/2 cups spinach (or arugula, kale, or other greens)
- 28 ounces canned Fire Roasted crushed tomatoes
- 6 large eggs
- 2 ounces feta cheese
- salt and pepper to taste
- 2 tablespoons fresh minced parsley
Instructions
- Heat the oil over medium-high heat in a large saute pan with a lid. Add the onions and roasted red peppers. Saute for about 4 minutes until the vegetables are softened.
- Add the garlic, rice, and Harissa (to taste) to the pan and saute for 3 more minutes.
- Press the rice and vegetables along the bottom of the pan. Add the greens, and then the tomatoes on top. Reduce the heat to medium and let the tomato mixture cook for about 5 minutes.
- Reduce the heat to medium-low. Using a large spoon, make 6 wells in the sauce (5 around the edges and one in the middle). Gently crack an egg into each well. It might be easiest to make one well at a time and add the egg.
- Sprinkle the feta cheese over everything. Cover tightly, and let the eggs poach gently, for 6-8 minutes or until the eggs are cooked to your liking.
- Remove the pan from the heat, add salt and pepper to taste, and sprinkle with fresh minced parsley. Serve immediately.
Nutrition
Calories: 231kcal | Carbohydrates: 25g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 194mg | Sodium: 522mg | Potassium: 610mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1471IU | Vitamin C: 24mg | Calcium: 146mg | Iron: 3mg
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