Middle Eastern Shakshuka-Inspired Breakfast Bowl
15min
15min
5
444
Chef's Note
For the best flavor development, let the tomato sauce simmer for a few extra minutes before adding the eggs. If you prefer firmer egg yolks, simply cook covered for an additional 2-3 minutes. The za'atar spice blend adds authentic Middle Eastern flavor, but if unavailable, you can substitute with a mix of dried thyme, sesame seeds, and sumac.
Tags
Ingredients
10 large eggs
1 pound ground turkey
2 tablespoons olive oil
2 medium red bell pepper
1 large yellow onion
4 cloves garlic
28 ounces diced tomatoes
2 tablespoons tomato paste
2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon za'atar spice blend
1 teaspoon salt
1/2 teaspoon black pepper
15 ounce can chickpeas
6 ounces feta cheese
1/4 cup fresh parsley
5 medium whole wheat pita bread
1 cup Greek yogurt
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 2
Add 1 diced large yellow onion and 2 diced red bell peppers. Sauté for 5 minutes until softened.
- 3
Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Add 1 pound of ground turkey to the skillet and cook for about 5 minutes, breaking it up with a wooden spoon until browned.
- 5
Stir in 2 tablespoons of tomato paste, 2 teaspoons of cumin, 2 teaspoons of paprika, 1/2 teaspoon of cayenne pepper, and 1 tablespoon of za'atar. Cook for 1 minute to toast the spices.
- 6
Add 28 ounces of diced tomatoes with their juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a simmer.
- 7
Drain and rinse 15 ounces of chickpeas, then add to the tomato mixture. Simmer for 5 minutes to allow flavors to meld.
- 8
Create 10 small wells in the sauce and crack an egg into each well. Cover and cook for 5-7 minutes until egg whites are set but yolks are still runny.
- 9
While eggs are cooking, warm 5 whole wheat pita breads according to package directions.
- 10
Divide the shakshuka mixture among 5 bowls, ensuring each serving has 2 eggs.
- 11
Top each bowl with crumbled feta cheese (about 1.2 ounces per serving), a dollop of Greek yogurt (about 3 tablespoons per serving), and a sprinkle of chopped fresh parsley.
- 12
Serve each bowl with a warmed whole wheat pita on the side.
Nutrition Information (per serving)
444
42g
30g
17g
Reviews (0)
No reviews yet
Be the first to review this recipe!