This PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!
If you make the recipe below please share it on social media using the PRS hashtag (#prorehabstrength) and tag Miriam (@liftsatnight) and PRS (@prorehabstrength) and let us know how you like it!
Adapted from WorkWeekLunch. Shakshuka is a North African and Middle Eastern dish made from tomatoes, onions, and spices eaten with poached eggs. Many people add other ingredients, as well, such as feta cheese, or olives, which I鈥檝e included here. Shakshuka is highly customizable and is vegetarian and gluten free. It meal preps well (I make the base for meal prep and cook the eggs when I鈥檓 ready to eat) but is also a quick meal to make from scratch.
Shakshuka
Makes 3 servings
Nutrition Information: 250 calories, 16 grams fat, 14 grams carbs, 14 grams protein
Ingredients:
路 1 tsp olive oil
路 陆 yellow onion, diced
路 15 oz. can diced tomatoes (do not drain)
路 45 grams kalamata olives, chopped
路 Salt and pepper, I used about 1 tsp
路 2 tsp sweet paprika
路 2 tsp cumin
路 2 tsp cinnamon
路 2 tsp turmeric
路 1 cup fresh parsley, chopped
路 6 eggs
Directions:
1. Heat olive oil in a large skillet over medium. Add onions and cook about five minutes, until just starting to soften.
2. Add tomatoes, olives, salt, and spices. If you like spice, this is a good time to add a bit of sriracha or your favorite hot sauce! Stir to mix.
3. Bring to a boil and stir in parsley, then reduce heat to a simmer and cook for five minutes. If you鈥檙e making this for meal prep, turn off the heat now, let cool, and then portion into three containers.
4. To finish, heat over medium to a simmer. Add two eggs per serving, cover, and let cook until eggs are done to your preference, 5-8 minutes.