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Middle Eastern Shakshuka (Eggs in Tomato Sauce)

Shakshuka is a satisfying combination of eggs, tomatoes and spices and is popular across North Africa and the Middle East. The name is thought to originate from either Arabic or Berber and means "mixture".
Servings: 4
Prep time:
Cook time:
Total: 55 minutes

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 onion, large
  • ½ tsp kosher salt, divided
  • 8 garlic cloves, minced
  • 1 red bell pepper, diced small
  • 1 tsp ground cumin
  • 1 ½ tsp sweet paprika, preferably Hungarian
  • ½ tsp red pepper flakes
  • ¼ tsp ground black pepper, or more to taste
  • 1 28 ounce can chopped tomatoes, in juice
  • 8 eggs, large
  • 2 ounces cheddar cheese, shredded
  • ¼ cup fresh parsley, chopped, preferably flat-leaf variety

Directions

  1. Heat the olive oil over medium heat in a heavy 10-12-inch frying pan, preferably cast-iron. You will need a lid later on in the recipe.
  2. Add the onion along with a pinch of salt. Cook, stirring occasionally, until the onion starts to get tender, about 5 minutes.
  3. Add the garlic, red bell pepper, cumin, paprika and red pepper flakes. Cook, stirring frequently, for one more minute and then add the tomatoes, the remaining salt and the black pepper. Reduce heat slightly and simmer the mixture until it starts to thicken, about 15 minutes.
  4. Reduce the heat to medium-low. Make 8 small indents in the tomato mixture using a serving spoon and carefully crack an egg into each indent. Cover the pan and simmer for 10-15 minutes until the egg whites are set.
  5. Remove shakshuka from the heat, sprinkle with the Cheddar cheese, parsley and additional black pepper, if desired. Traditionally served with pita bread, try a whole wheat pita or your favorite crusty bread.

Nutrition Information

Per Serving (1/4 recipe): Calories 359 kcal; Protein 19g; Fat 28g; Chol 386mg; Carbs 18g; Fiber 5g; Sodium 537mg.

 

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