Change Things Up With This Protein-Packed Breakfast Recipe

emPhoto: Courtesy of Food52.
What's great about shakshuka, a dish of eggs poached in a sauce of tomatoes, is how easy it easy to put together using what you've got in your fridge and pantry. If you don't have feta, you can use goat cheese, and if you don't have any fresh greens on hand, you can skip them altogether. Eaten for breakfast or as a quick and satisfying weeknight meal, this dish is a people-pleaser.
1 tbsp olive oil
1/2 small yellow onion, diced
Salt and pepper
16 oz tomato or marinara sauce
1 medium tomato, chopped
Pinch of cayenne (optional)
4 eggs
1 big handful of greens, chopped (I used spinach)
2 cups cooked grains (farro, quinoa, brown rice, etc.)
2 oz feta, crumbled
1. Sauté onion in olive oil with salt and pepper in a medium-sized pan with a high lip for a few minutes, over medium heat, until soft and fragrant.
2. Mix in sauce and tomato (and cayenne if using) and cook to heat everything through. Lastly, add the chopped greens and fold in.
3. With a spoon, make four little pockets in the saucy mess into which you can crack the eggs. Crack them in, then sprinkle a little salt and pepper on each egg, and drag the whites through the sauce. Don’t break the yolk. You know this.
4. Put a lid over the pan and let cook until the whites are just set, about 4 minutes.
5. Pile some of your cooked grains at the bottom of a bowl, then top with big scoops of saucy mess and an egg. Add a little crumbled feta. Devour.

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