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Dinner recipe · from the recipe book

Shakshuka-Style Egg and Brown Rice Bowls

Nutty brown rice topped with jammy eggs baked in a smoky tomato-pepper sauce, crisp cucumber, feta and a lemony tahini drizzle.

Shakshuka-Style Egg and Brown Rice Bowls

Ingredients

  • 1 cup200 gLong-grain brown rice, dry
  • 2⅓ cups560 gWater
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 2 medium240 gRed bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 1½ tsp3 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1¾ lb800 gDiced tomatoes, canned
  • 4 cups loosely packed120 gBaby spinach
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 8 large400 gEggs
  • ¼ cup60 gTahini
  • 2 tbsp30 gLemon juice
  • 2 cups sliced200 gCucumberdiced
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Rinse the brown rice. In a saucepan, bring 500 g of the water and the rice to a boil, cover, and simmer on low for 40 minutes; rest covered 5 minutes, then fluff.
  2. While the rice cooks, make the tahini sauce: whisk the tahini, lemon juice and the remaining 60 g of water until smooth and pourable. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook 8 minutes until soft.
  4. Stir in the garlic, cumin and paprika and cook 1 minute until fragrant.
  5. Add the canned tomatoes, salt and black pepper and simmer 10 minutes until thickened. Stir in the spinach until wilted.
  6. Make 8 wells in the sauce and crack the eggs into them. Cover and cook on low 6 to 8 minutes, until the whites are set and the eggs reach 160°F (71°C).
  7. Divide the rice among 4 bowls. Top each with a quarter of the tomato sauce and 2 eggs.
  8. Add the cucumber and feta, drizzle with the tahini sauce, and sprinkle with the parsley.

Contains: Milk, Egg, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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