Healthy Shakshuka Recipe
Shakshuka is a hearty skillet meal made of open-faced eggs cooked in a thick, savory tomato-pepper sauce. It is simple, delicious, and easy to prepare.
Servings 6 Servings
Calories 204kcal
Ingredients
- 3 tablespoon oil
- 2 green peppers chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- 28 oz crushed tomatoes canned)
- ½ cup tomato sauce
- salt and pepper to taste
- 6 large eggs
- ¼ cup fresh parsley or cilantro [chopped]
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 5 minutes until soft and translucent.
- Add the bell peppers and cook for about 2 to 3 minutes. Add the minced garlic, paprika, cumin, and red pepper flakes, and cook for another one minute.
- Stir in the crushed tomatoes and tomato sauce, then simmer over medium heat for 5-7 minutes until it starts to thicken. Add salt and pepper to taste.
- Make six wells in the sauce (one at a time) with a spoon, then crack an egg inside each well.
- Reduce the heat to low. Cover and simmer for 5 to 8 minutes or until the yolks are set to your taste.
- Remove from heat and garnish with parsley or cilantro.
Notes
- If you don’t mind dairy products in your food, then you should consider adding goat cheese or crumbled feta over your shakshuka to give it an additional depth of flavor and creaminess.
- You need a big skillet with a lid to cook this meal. This way, the eggs are poached evenly and gently.
Nutrition
Calories: 204kcal | Carbohydrates: 16.3g | Protein: 9.6g | Fat: 12.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 6.4g | Trans Fat: 0.05g | Cholesterol: 186mg | Sodium: 354.7mg | Potassium: 659.1mg | Fiber: 4.3g | Sugar: 8.8g | Vitamin A: 1273.9IU | Vitamin C: 51.2mg | Calcium: 94.7mg | Iron: 3.4mg