Shakshuka
This Shakshuka recipe comes all the way from the Middle East as a high protein solution to all your problems!
Shakshuka is a very distinctive plate from the Middle East, made basicaly from a rich tomato based sauce and poached eggs. This mix is just a bomb of savoury flavours that you can also enhance by additng up your favourite ingredients! With this mix you are not even gonna feel that any starch is missing in your meal. It is high in protein thanks to the eggs, and full with vitamins and fibre that come from all the veggies.
It is super easy to make and is a one pan dish! I also love that this recipe is so flexible, that it fits perfectly for a brunch, a lunch or a dinner! This is the most basic and original version of Shakshuka, and I must admit it is also my favourite, as I feel adding too many extras to this dish changes the essence of it, but you can of course feel free to add any extra veggies!
SHAKSHUKA
Time: 15 minutes
Portions: 2 –2 eggs each–
Calories: 235 cals
INGREDIENTS
1 Can cut tomatoes
4 Eggs
1 Bell pepper -Diced-
1 Onion -Diced-
2 Garlic teeth -Minced-
Spices
Oil or oil spray
DIRECTIONS
- In a large pan, put some oil or oil spray and start frying the onion, bell pepper and garlic.
- When they are soft, pour the tomatoes and season with salt, parika, garlic powder and onion powder (a bit of sugar is optional).
- Let the sauce simmer some minutes, and then with a spoon, make 4 holes for the eggs.
- Pour the eggs in the holes, and season them with salt.
- Lower the heat and cover with a lid until the white has settled, around 6 minutes. I recommend you leave the yolk still runny.
- Serve and decorate with parsley or coriander.
