Healthy Lifestyle Diets Vegetarian Recipes Vegetarian Holiday & Occasion Recipes Vegetarian Easter Recipes Shakshuka with Roasted Tomatoes (Eggs Poached in Roasted Tomato Sauce) 4.1 (12) 11 Reviews Popular throughout the Middle East and North Africa, shakshuka is a healthy skillet recipe featuring eggs poached in a spicy tomato sauce. To make this variation, we roast the tomatoes and onion with garlic and herbs to intensify their flavors. Serve with warm crusty bread and hot sauce. By Kathy Gunst Kathy Gunst Kathy Gunst has been a food writer and editor and teacher for over 40 years. She won a James Beard award 2015 for Best Home Cooking in the Journalism award. IACP award for Best Radio and Best Short Essay. She is the Resident chef for NPR's Here and Now and the author of 16 cookbooks. In addition to Better Homes & Gardens, her work has appeared in the Washington Post, Eating Well, Culture, Yankee, Bon Appetit, and more. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Rate PRINT Share Cook Time: 45 mins Additional Time: 45 mins Total Time: 1 hr 30 mins Servings: 4 Yield: 4 servings Nutrition Profile: Nut-Free Healthy Aging Healthy Immunity Low Added Sugar Soy-Free Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 3 cloves garlic, divided 3 pounds ripe plum tomatoes, cut into 1/2-inch pieces 1 medium onion, finely chopped 4 tablespoons extra-virgin olive oil, divided 2 tablespoons chopped fresh parsley, plus more for garnish ¾ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 large green chiles, such as Anaheim, finely chopped 1 teaspoon ground cumin ⅓ cup chopped fresh basil 4 large eggs ½ cup crumbled feta cheese Hot sauce for serving Directions Preheat oven to 450°F. Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes. Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes. Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining 1/4 teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes. Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired. Tips Make Ahead Tip: Refrigerate tomato sauce for up to 4 days. Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use. Originally appeared: EatingWell Magazine, March/April 2016 Rate It Print Nutrition Facts (per serving) 330 Calories 24g Fat 19g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 egg & 1 cup sauce Calories 330 % Daily Value * Total Carbohydrate 19g 7% Dietary Fiber 5g 18% Total Sugars 12g Protein 13g 26% Total Fat 24g 30% Saturated Fat 6g 32% Cholesterol 203mg 68% Vitamin A 3542IU 71% Vitamin C 103mg 114% Folate 92mcg 23% Sodium 700mg 30% Calcium 180mg 14% Iron 3mg 14% Magnesium 56mg 13% Potassium 965mg 21% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved