Individual Shakshuka with Hominy and Feta
This shakshuka recipe is delicious. Eggs cooked in a flavorful tomato sauce mixed with hominy. We topped this baked egg dish with feta and cilantro. Double this recipe to use in typical skillet size and make it for two!
Servings: 1
Calories: 499kcal
Equipment
- 6 inch skillet
Ingredients
- 1 tablespoon extra virgin olive oil or grapeseed oil
- 2 tablespoons diced yellow onion
- 1 garlic clove, minced
- 2 tablespoons diced red bell pepper
- 1 teaspoon minced jalapeno
- ½ cup canned and drained hominy or chickpeas
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 2 large eggs
garnishes
- 1 ounce feta, crumbled
- fresh chopped cilantro
- salt and pepper to taste
Instructions
- Pour oil into a large skillet and place over medium-high heat. Sauté onions, garlic, bell peppers, and jalapeno for 3 to 4 minutes or until onions become translucent.
- Add cumin and coriander and season with salt and pepper.
- Lower heat to medium and stir in hominy and sauté for 1 minute.
- Stir tomato paste and tomatoes to mixture and continue to stir until sauce is smooth. Simmer for 3 to 4 minutes.
- Crack each egg into a small ramekin, one at a time.
- Carefully drop each egg into the skillet.
- Cover and continue to cook for 5 to 7 minutes or until all whites have set and yolks are still runny. Top with feta and cilantro and lightly season with salt and pepper. Serve. Remove from heat and serve with crusty bread or grilled naan.
Notes
Notes:
Double the recipe for use in a regular size skillet
Double the recipe for use in a regular size skillet
Nutrition
Serving: 1g | Calories: 499kcal | Carbohydrates: 39g | Protein: 22g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 353mg | Sodium: 1176mg | Potassium: 1032mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1995IU | Vitamin C: 58mg | Calcium: 271mg | Iron: 7mg