Sip, Scroll, and Learn (Midlife Edition)

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 2

Shakshuka is a flavorful, one-skillet dish of eggs simmered in a spicy tomato sauce. Perfect for breakfast, lunch, or dinner, it’s packed with protein, healthy fats, and vegetables. Bonus: minimal cleanup!

Ingredients

• 1 T. olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 red chili pepper, seeded and minced (optional for extra spice)
• Sea salt and black pepper, to taste
• 3 garlic cloves, minced
• 1 t. ground cumin
• 1 t. ground coriander
• 1 t. smoked paprika
• 1 14-oz. can diced tomatoes
• 1 c. tomato passata
• 4 large eggs
• 4 oz. feta cheese, crumbled
• ½ c. fresh parsley, minced
• Hot fresh bread, for serving

Directions

1. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and chili pepper. Season with salt and pepper. Cook, stirring occasionally, until onion is soft and translucent, 3–4 minutes.
2. Add garlic, cumin, coriander, and paprika. Cook 1–2 minutes until fragrant.
3. Stir in diced tomatoes and tomato passata. Increase heat to medium-high and simmer until the sauce thickens slightly, about 5–6 minutes.
4. Make 4 indentations in the sauce with a wooden spoon. Crack one egg into each well. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness: 4 minutes for runny yolks, 8–10 minutes for fully set yolks.
5. Remove from heat and top with crumbled feta and parsley. Serve with fresh bread and enjoy!

Pro Tips & Swaps

• Substitute jarred tomato sauce or a mix of tomato paste + water if passata is unavailable.
• Add spinach or kale for extra greens.
• For a milder version, remove the chili pepper seeds.

Storage Tips

• Best enjoyed fresh.
• Leftovers can be stored in an airtight container in the fridge for 1–2 days. Reheat gently on the stovetop.

Nutrition per Serving (approximate)

• Calories: 310
• Protein: 19g
• Carbs: 16g
• Fiber: 4g
• Fat: 20g