Make-Ahead Shakshuka
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups thinly sliced onion ⓘ
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced yellow bell pepper ⓘ
- 3 garlic cloves, minced ⓘ
- 1 1/2 cups unsalted crushed tomatoes ⓘ
- 1/3 cup chopped fresh cilantro ⓘ
- 2 tablespoons chopped fresh flat-leaf parsley ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 3/4 teaspoon kosher salt ⓘ
- 2 teaspoons sherry vinegar ⓘ
- 1 teaspoon paprika
- Cooking spray ⓘ
- 6 large eggs ⓘ
Instructions
- Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.
- Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.
- To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.
- To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. -Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.
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Nutrition & Diet Analysis (per serving)
893
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).