Eggs Nutritional Information
- Eggs are one of the most important ingredients in holiday cooking and baking all year long. They add moisture, color, flavor, and nutritional value to recipes.
- Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Plus, eggs are naturally free of sugars and carbohydrates, making them perfect for a low-carb lifestyle.
- They are also one of the few foods that are a naturally good source of vitamin D.
What is Shakshuka and what country is it from?
Shakshuka is a delicious dish made of poached eggs mixed in a bed of tomatoes, garlic, bell peppers, and onions. This well-loved savory dish is so unbelievably easy to prepare, and it can be eaten for breakfast, lunch, or dinner!
The word shakshuka is an Arabic word that simply means ‘all mixed up’ or ‘half hazard mixture’ as it’s a variety of ingredients cooked in one pot. It originated in Israel, the Middle East, and Northern Africa but is fast gaining popularity worldwide.
Ingredients Used
You can buy all the ingredients listed below from your local farmer’s market or your favorite grocery store.
- Diced tomatoes: These are perfect for this recipe, as shakshuka is basically eggs in a thick tomato sauce. The liquid in the can of diced tomatoes allows this dish to cook without getting burned.
- Eggs: These are also a big part of this meal. It forms the main protein in the traditional dish. I use two whole eggs for this recipe, but you can use more for the whole family.
- Onions, red bell pepper, garlic clove: These add their aromatic flavor to the meal.
- Spices: Smoked paprika, cajun seasoning, cayenne pepper, cumin, and salt. These pantry staples enhance the flavors of the entire dish. The traditional shakshuka recipe does not contain cajun seasoning, but I like to mix things up a bit.
- Olive oil: You can also use your preferred oil instead.
- Optional garnish: Fresh cilantro leaves or red chili flakes.
How To Make This Recipe
Here are the steps on how to make this hearty dish.
- Chop the onions, garlic cloves, and red bell pepper.
- Heat some olive oil in a cast iron pan (or a small pan) on medium to high heat.
- Add the chopped onions, red bell pepper, and garlic and sauté for a few minutes.
- Pour in the diced tomatoes and all the spices. Stir with a spoon and bring to a boil. Then, simmer for about 5 minutes.
- Form two small wells using the back of a large-mouthed spoon, then break the eggs directly into the wells. Both egg yolks and egg whites are used in this recipe.
- Cover the pan and cook for 5-10 minutes on medium to low heat or till the eggs reach your preferred level of doneness. If you like runny eggs, then the tops of the eggs should jiggle a bit when you move the pan. Or cook longer to ensure the eggs are properly cooked.
- Garnish with fresh herbs or red pepper flakes.
Storing and Reheating
Store this easy shakshuka recipe in an airtight container in the refrigerator for a few days. You may also freeze it in an airtight container.
To warm up frozen shakshuka, put it in the fridge overnight to thaw it. Afterward, warm it in a pan on the stovetop on low heat till hot.
What can I eat this recipe with?
Shakshuka sauce is best eaten with rice or bread. However, I like to eat it with keto rice for a lower-carb alternative.
Tips on making this recipe
- I used a small skillet for this recipe since it’s only one serving. You can easily scale up to make multiple servings using a large skillet.
- If you like runny yolks, simmer on medium heat for about 5 minutes, but if you want it well done, let it cook for about 10 minutes, so the egg yolks cook through.
- Add chili powder or hot sauce to make it spicier. You can also cut down on the cayenne pepper if you want less heat.
- If you don’t have diced tomatoes, you can use fresh tomatoes. Just chop 1-2 tomatoes and add about 1/2 cup of broth.
Recipe variations
- Switch things up by making green shakshuka instead of red. Blend green bell peppers and herbs for the paste, and throw in some collard greens and kale.
- Be adventurous by adding meat to your shakshuka. From ground beef to shredded chicken, meat takes this already delectable dish to a whole new level!
- Add some feta cheese, nuts, turkey, or ham for an even more exciting experience!
Frequently asked questions
Shakshuka can be eaten as a stand-alone meal. It is a filling variety of ingredients that cater to your dietary needs. You can also choose to eat shakshuka with several side dishes. The choice is yours.
The thick sauce in shakshuka can be scooped up with some low-carb bread or pita for a delicious healthy treat.
Shakshuka can be eaten at any time of the day. Serve it as breakfast, lunch, or dinner, and it’ll be gobbled up each time. Shakshuka is great for dinner because it is so satisfying, and it reheats really well.
Some argue that leftover shakshuka taste even better after reheating because all the ingredients and spices would be appropriately integrated. I personally love it both ways, fresh or as leftovers!
Need more egg breakfast and brunch dishes? Next time, try these!
Sausage and Spinach Frittata
Nigerian Egg Stew
Spicy Omelet
Veggie Egg Scramble
Recipe
Shakshuka for One (North African Poached Eggs)
Ingredients
- 1/2 can diced tomatoes 7.5oz
- 1 cup chopped onions
- 1 cup red bell pepper chopped
- 2 eggs
- 1 garlic clove
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp cajun seasoning
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- parsley garnish
Instructions
- Heat olive oil in a pan.
- Add chopped onions, red bell pepper, and garlic and saute for a few minutes.
- Pour in tomato sauce and spices.
- Bring to a boil and simmer for 5 minutes.
- Form two small wells using a spoon.
- Break the eggs directly into the wells.
- Cover the pan and cook for 5-10 minutes till the eggs are done.
- Garnish with chopped cilantro and red pepper flakes.
Notes
- I used a small skillet for this recipe since it’s only one serving. You can easily scale up to make multiple servings using a large skillet.
- If you like runny yolks, simmer on medium heat for about 5 minutes, but if you want it well done, let it cook for about 10 minutes, so the egg yolks cook through.
- Add chili powder or hot sauce to make it spicier. You can also cut down on the cayenne pepper if you want less heat.
- If you don’t have diced tomatoes, you can use fresh tomatoes. Just chop 1-2 tomatoes and add about 1/2 cup of broth.
Nutrition
The post Shakshuka for One (North African Poached Eggs) appeared first on Low Carb Africa.
