She has also had 16 wellness books published by major publishers including the bestselling Easy GI Diet, The Macro Method, Quit Alcohol (For a Month) and Eat 5. Her books have sold over one million copies.
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Traditionally served for breakfast, Shakshuka also makes a great healthy lunch or dinner. Find out how to make it here.
Making shakshuka at home is pretty simple and is based on ingredients you’re likely to have in the house (especially if you read our guide to stocking a healthy pantry) – tinned tomatoes, eggs, onions, herbs and spices. It will take about 25 minutes to have it on the table – perfect if you’re looking for something quick and easy.
You start by sautéing onions and bell peppers until they’re soft. This step lays the foundation for a rich and flavorful sauce.
Next, add garlic and spices and pour in diced tomatoes, allowing the mixture to simmer until it thickens. The final touch involves creating wells in the sauce for the poached eggs. Or, if you haven’t mastered poaching yet (guilty as charged) or would prefer not to eat soft eggs, you can make the sauce and serve it with fried eggs.
The recipe has 7-8 plant points depending on how many herbs and spices you use to make it. And by mixing canned tomatoes and olive oil you help your body absorb more of the essential antioxidant lycopene in the tomatoes.
So how do you make it? Like this…
Easy Shakshuka Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red, green or yellow capsicum (bell pepper), diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Crusty bread for serving
Instructions
- Heat Olive Oil: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until soft (about 5 minutes).
- Add Garlic and Spices: Stir in the minced garlic, cumin, and paprika. Cook for another minute until fragrant.
- Add Tomatoes: Pour in the diced tomatoes with their juices. Season with salt and pepper. Simmer for 10 minutes until the sauce thickens slightly.
- Poach the Eggs: Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes or until the eggs are set to your liking.
- Serve: Garnish with fresh parsley or cilantro and serve hot with crusty bread on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4
- Calories: 200kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 15g