Quick marinara shakshuka
Jarred marinara warmed with cumin and smoked paprika becomes a fast shakshuka, with eggs cooked right in the sauce and salty feta on top.
- 20 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.34 a serving
- 400 calories
- Vegetarian
Dolly says: It’s ready in 20 minutes, start to finish.
Ingredients
For 2 servings.
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 4 large eggs
- ¼ cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped (optional)
- 2 slices sourdough bread, toasted, for dipping (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 pinch red pepper flakes
Each serving has about 400 calories, 20 g protein, 25 g carbs and 25 g fat, and costs about $2.34 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No feta cheese? Goat cheese works.
- No fresh parsley? Cilantro works.
- No sourdough bread? French bread works.
Steps
Tap an underlined word for a quick explanation.
the garlic.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Warm the oil in a 10-inch that has a lid over medium heat. Add the garlic, cumin, smoked paprika and red pepper flakes and stir 30 seconds, .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heatTimer: 30 sec
Pour in the marinara and 3 minutes, until bubbling and slightly .
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min
Make 4 wells in the sauce with a spoon and crack an egg into each one.
Medium heat
Dolly’s tip: Crack each egg into a cup first and tip it into its well. No shell, no broken yolks.Cover and cook 5 to 7 minutes, until the whites are completely set and the yolks are still soft.
Medium heatTimer: 6 min
Dolly’s tip: For firm yolks, give it 3 or 4 minutes more with the lid on.Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
Scatter over the feta and parsley and eat straight from the pan with toast for dipping.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
