Shakshuka, the North African skillet dish, is made by poaching eggs in a savory, simmering blend of tomatoes, peppers and onions for a warm, one-pan delight. It’s served for breakfast, lunch or dinner with crusty, chewy bread to soak up all the goodness. With this Nourish PA version, canned sardines add rich, umami flavor and a boost of protein for a simple upgrade that makes the dish even better.
Shakshuka can be served with bread or over rice. If you wish, add chopped kale or spinach to the sauce before adding the eggs for extra fiber and flavor!
Sardine Shakshuka Skillet
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 12 min | 22 min |
Ingredients
- 2 tablespoons olive oil, unsalted butter, or vegetable oil
- 4 cloves garlic, minced, or 1 teaspoon jarred minced garlic
- 2 (14-oz.) cans crushed or pureed tomatoes, or canned tomato sauce
- 2 cans sardines, drained and lightly mashed
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- Chopped fresh parsley or cilantro, optional, for garnish
- Toast or cooked white rice, for serving
Method
- Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add tomatoes, sardines, paprika, salt and pepper, and bring mixture to a simmer until slightly thickened, about 5-7 minutes.
- Make small wells in tomato sauce mixture and carefully crack eggs into each well. Cover pan and cook until egg whites are set but yolks are still slightly runny, about 5-7 minutes.
- Remove from heat, and garnish with parsley. Serve with toast for dipping or over rice.
- Photo and recipe: Dish Works
