Shakshuka (with eggs)

INTRODUCTION

Shakshuka is a delightful North African dish that has become popular worldwide. This flavorful recipe combines poached eggs with a spicy, savory sauce made from tomatoes, peppers, and spices. Not only is it delicious, but Shakshuka is also a healthy version of breakfast (or any meal, really) that packs a punch with flavor while keeping it nutritious. Whether you’re looking for a quick meal prep idea or a satisfying dish good for weight loss, Shakshuka fits the bill perfectly!

WHY YOU WILL LOVE THIS RECIPE

One of the best parts about Shakshuka is how quick and easy it is to make. In under 30 minutes, you can whip up a satisfying, high-protein meal that is low in calories and calories! This dish is a lighter option compared to many traditional breakfast recipes. With the abundance of vegetables and protein-rich eggs, it hits all the right notes for a balanced meal. Plus, it’s great for meal prep, making it easy to enjoy throughout the week.

HOW TO MAKE Shakshuka

EQUIPMENT NEEDED

• A large skillet or frying pan
• A spatula
• A lid (optional)
• Measuring spoons

Ingredients You’ll Need:

• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1 can (14 oz.) of diced tomatoes (or fresh, chopped tomatoes)
• Salt and pepper, to taste
• 4 large eggs
• Fresh parsley or cilantro, for garnish
• Feta cheese (optional for topping)

STEP-BY-STEP INSTRUCTIONS:

1. Heat the Oil: In a large skillet, heat the olive oil over medium heat.
2. Sauté the Vegetables: Add the chopped onion and red bell pepper to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
3. Add Garlic and Spices: Stir in the minced garlic, ground cumin, and paprika. Cook for about 1 minute or until fragrant.
4. Add Tomatoes: Pour in the diced tomatoes (with their juices). Season with salt and pepper. Let the mixture simmer for about 10 minutes, stirring occasionally until it thickens.
5. Make Wells for Eggs: Use a spoon to create four wells in the tomato mixture. Crack an egg into each well.
6. Cover and Cook: If you have a lid, cover the skillet and let the eggs poach for about 5-7 minutes or until the whites are set but the yolks are still runny.
7. Garnish and Serve: Remove from heat, garnish with fresh parsley or cilantro, and sprinkle feta cheese on top if desired.

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HOW TO SERVE Shakshuka

Shakshuka is best served warm straight from the skillet. For a healthy serving idea, you can pair it with whole-grain toast or a side of mixed greens for added fiber. Portion control is simple with this recipe—one or two eggs per serving, along with a generous helping of tomato sauce, keeps it healthy and satisfying.

STORAGE & FREEZING: Shakshuka

If you have leftovers, you can store Shakshuka in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. However, be mindful that the eggs may change texture upon reheating. For longer storage, it’s best to separate the sauce and the cooked eggs before freezing. The sauce can be stored in the freezer for up to 3 months.

SERVING SUGGESTIONS

Consider adding a fresh side salad or some sliced avocado for healthy fats. A small portion of whole-grain pita can also complement the dish nicely, making it a fulfilling meal that remains gluten-free when served without bread.

VARIATIONS

• Healthier Version: To make a lighter version, use egg whites or a combination of whole eggs and egg whites. This reduces the fat content while still providing protein.
• High-Protein or Low-Carb Version: Swap out the diced tomatoes for roasted red peppers and use turkey or chicken sausage crumbles for an added protein punch, keeping it low in carbs.
• Air Fryer or Oven-Baked Version: Prepare the sauce on the stove, then transfer it to an oven-safe dish. Crack the eggs on top and bake at 375°F (190°C) for 10-15 minutes until the eggs are set. Alternatively, an air fryer at 300°F (150°C) works well too, cooking for about 8-10 minutes.

FAQs

1. Can Shakshuka be made ahead of time?

Absolutely! You can prepare the tomato sauce and store it in the fridge. Just add the eggs when you’re ready to eat.

2. Is Shakshuka a good option for weight loss?

Yes! Shakshuka is low in calories but high in protein and fiber, making it a great meal for weight loss.

3. Can I freeze Shakshuka?

It’s best to freeze the sauce without the eggs. You can store the sauce for up to 3 months and then prepare fresh eggs when you reheat it.

4. Is Shakshuka gluten-free?

Yes, Shakshuka is naturally gluten-free. Just be cautious with any sides you serve, such as bread.

MAKE-AHEAD TIPS FOR Shakshuka

If you’re busy during the week, Shakshuka is a fantastic recipe for meal prep. You can batch cook the tomato sauce, store it in the fridge, and simply crack a few eggs into it whenever you’re ready to eat. This method saves time and gives you a quick, healthy version of your favorite dish when you’re short on time. Not only does it keep well in the fridge, but it can also be a great way to ensure you have a heart-healthy meal ready at a moment’s notice!

In conclusion, Shakshuka is not only a delicious meal loaded with fresh ingredients but also a nutritious option perfect for various dietary needs. Its ease of preparation and health benefits make it a winner in any kitchen. Whether you’re serving it for breakfast, lunch, or dinner, this dish is sure to satisfy!

Shakshuka

A delightful North African dish of poached eggs in a spicy tomato and pepper sauce, perfect for breakfast or any meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Breakfast, Brunch, Main Course

Cuisine: Mediterranean, North African

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can diced tomatoes (14 oz.) or fresh, chopped tomatoes
• Salt and pepper, to taste
• 4 large eggs
• Fresh parsley or cilantro, for garnish Optional
• Feta cheese, optional for topping

Method

 

Cooking Steps

1. Heat the oil in a large skillet over medium heat.
2. Add the chopped onion and red bell pepper to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
3. Stir in the minced garlic, ground cumin, and paprika. Cook for about 1 minute or until fragrant.
4. Pour in the diced tomatoes (with their juices). Season with salt and pepper. Simmer for about 10 minutes, stirring occasionally until it thickens.
5. Create four wells in the tomato mixture and crack an egg into each well.
6. Cover the skillet and let the eggs poach for about 5-7 minutes or until the whites are set but the yolks are still runny.
7. Remove from heat, garnish with fresh parsley or cilantro, and sprinkle feta cheese on top if desired.

Notes

Serve Shakshuka warm with whole-grain toast or a side of mixed greens for added fiber. It can be stored in the refrigerator for up to 3 days and is best reheated without the eggs if frozen.