Spicy and Creamy Tunisian Green Shakshuka

Eggs are baked in an exotic herbal, spiced sauce for a delicious brunch, lunch, or dinner
Shakshuka

Photo Modified: Flickr / Beck / CC BY 4.0

A simple, spicy, herby sauce is combined with almond milk for a creamy, fragrant shakshuka base.

This recipe is courtesy of Pinch of Yum.

4
Servings
144
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce base

  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic
  • 1 jalapeño pepper, seeds removed
  • 1/2 Teaspoon salt
  • 1/4 Cup water
  • 1/4 Cup olive oil
  • Squeeze of lime juice
  • ¼ cup pistachios

For the shakshuka

  • 1 Cup almond milk
  • 4 eggs
  • Crumbly cheese, such as cotija, for garnish

Directions

For the sauce base

Pulse all sauce base ingredients in a food processor until it has a pesto-like texture.

For the shakshuka

In a skillet over medium-high heat, add the sauce base and sauté for 2 minutes. Add almond milk and stir to mix together. Bring to a low simmer for a few minutes until you have a creamy-looking green sauce. Taste and season the sauce with additional salt.

Turn the heat to low. Make 4 shallow wells in the sauce. Crack the eggs into the wells, and cover the skillet with a lid. Let the pan sit for 10 minutes, or until the eggs are cooked.

Sprinkle over the cheese and serve.

Nutritional Facts

Total Fat
13g
19%
Sugar
4g
4%
Saturated Fat
11g
46%
Carbohydrate, by difference
6g
5%
Protein
1g
2%
Vitamin A, RAE
49µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin E, added
1mg
7%
Calcium, Ca
105mg
11%
Choline, total
2mg
0%
Fluoride, F
35µg
1%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Phosphorus, P
20mg
3%
Selenium, Se
1µg
2%
Sodium, Na
43mg
3%
Vitamin D (D2 + D3)
1µg
7%
Water
55g
2%