Stovetop Shakshuka
Elevate your breakfast game with this delicious, aromatic, and easy Shakshuka recipe that was made to impress! Enjoy it as a high-protein, diabetes-friendly breakfast or brunch.
- Suitable for diets:
- Low-Carb
- Nut-Free
- Soy-Free
- Vegetarian
Why Diabetes Friendly?
- Low in Sugar and Refined Carbohydrates: The primary ingredients are eggs and vegetables, making it an excellent low-carb option that can help manage blood sugar levels.
- Rich in Nutrients: Tomatoes are a good source of vitamins C and K, potassium, and folate, while eggs provide high-quality protein and fats, essential for a balanced diet.
- Healthy Fats: Olive oil contributes monounsaturated fats, beneficial for heart health and potentially helpful for maintaining stable blood sugar levels.
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Ingredients
- olive oil 2 tbsp
- onion (chopped) 1 small
- red bell pepper (chopped) 1
- garlic (minced) 2 cloves
- cumin (ground ) 1 tsp
- paprika 1 tsp
- chili powder 1 tsp
- tomato (canned, crushed, no salt added) 2 cups
- pepper ¼ tsp
- salt 1/8 tsp
- egg 4
Optional Garnish
- arugula
- feta cheese
- cilantro
- parsley
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Cooking Tips
- Creating Wells for Eggs: Make sure to space the wells evenly in the tomato mixture to ensure even cooking of the eggs.
- Simmering the Tomato Mixture: Allowing the tomato mixture to simmer helps deepen the flavors of the spices and creates a rich base for the eggs.
- Adjusting Spiciness: The level of heat can be adjusted by modifying the amount of chili powder or by adding fresh chilies for those who prefer a spicier dish.
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Instructions
- To a large skillet or saucepan, heat oil over medium heat. Add chopped onion and bell pepper and sauté for 5 minutes or until soft and fragrant.2 tbsp olive oil, 1 small onion, 1 red bell pepper
- Stir in garlic cumin, paprika, and chili powder and cook until fragrant, about 2 minutes.2 cloves garlic, 1 tsp cumin, 1 tsp paprika, 1 tsp chili powder
- Pour in crushed tomatoes and season with salt and pepper. Let simmer for 10 minutes to allow flavours to combine together.2 cups tomato, ¼ tsp pepper, 1/8 tsp salt
- Using a ladle or large spoon create small wells in tomato mixture and crack eggs into each well.4 egg
- Cover the pan with a lid and let cook for about 6 minutes, or until egg whites are set. If you prefer egg yolks to be less runny, you can cook for a few minutes longer.
- Remove the pan from the heat and sprinkle with your choice of toppings.arugula, feta cheese, cilantro
- You can enjoy the shakshuka on its own or enjoy it with a side of crusty bread for dipping.
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Notes
- Note that the optional garnish is not reflected in the nutrient analysis.
FAQ
- Can I make shakshuka ahead of time?
Shakshuka is best enjoyed fresh to ensure the eggs are cooked to your liking. However, you can prepare the tomato mixture ahead of time and reheat it before adding the eggs when ready to serve. - How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little water if the sauce has thickened too much. - Is there a substitute for canned crushed tomatoes?
Fresh tomatoes can be used as a substitute. Chop them finely and cook down until they reach a similar consistency to crushed tomatoes. This may require additional cooking time and possibly a splash of water to achieve the desired sauce consistency.
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Nutrition
Per serving
Calories: 465.4kcal
Carbohydrates: 45.8g
Fiber: 6.1g
Sugar: 25.8g
Fat: 24.5g
Saturated Fat: 5.2g
Trans Fat: 0.04g
Protein: 17g
Nutrition Facts
Stovetop Shakshuka
Amount per Serving
Calories
465.4
% Daily Value*
Fat
24.5
g
38
%
Saturated Fat
5.2
g
33
%
Trans Fat
0.04
g
Cholesterol
327.4
mg
109
%
Sodium
349.9
mg
15
%
Potassium
980.1
mg
28
%
Carbohydrates
45.8
g
15
%
Fiber
6.1
g
25
%
Sugar
25.8
g
29
%
Protein
17
g
34
%
Vitamin C
113.8
mg
138
%
Vitamin D
1.8
µg
12
%
Calcium
120.5
mg
12
%
Iron
5.9
mg
33
%
Magnesium
66.6
mg
17
%
Zinc
2.2
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
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