Healthy Shakshuka Recipe

Introduction

Shakshuka is a vibrant and healthy dish that features eggs poached in a flavorful tomato and pepper sauce. This recipe combines warm spices and fresh herbs to create a satisfying meal perfect for breakfast, lunch, or dinner.

Ingredients

• 1 tbsp cold pressed rapeseed oil
• 1 red onion, cut into thin wedges
• 1 red pepper, finely sliced
• 1 yellow pepper, finely sliced
• 3 large garlic cloves, crushed
• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1 heaped tsp sweet smoked paprika
• 400g can cherry tomatoes
• 115g baby spinach
• 4 medium eggs
• ½ small bunch coriander, roughly chopped
• ½ small bunch dill, roughly chopped

Instructions

1. Step 1: Heat the oil in a large, non-stick frying pan over medium heat. Add the red onion and both peppers, frying for 8-10 minutes until the vegetables start to soften.
2. Step 2: Stir in the crushed garlic, cumin seeds, crushed coriander seeds, and sweet smoked paprika. Cook for 1 more minute to release the spices’ aromas.
3. Step 3: Pour in the canned cherry tomatoes, add the baby spinach and 100ml of water. Let the mixture bubble until the spinach wilts, then reduce to a simmer and cook uncovered for 10 minutes. Season with salt and pepper to taste.
4. Step 4: Make four small indentations in the tomato and pepper sauce. Carefully crack one egg into each indentation.
5. Step 5: Cover the pan with a lid or foil and cook gently for 8-10 minutes, until the eggs are just set but still soft.
6. Step 6: Remove the lid, scatter the chopped coriander and dill over the top, and serve immediately.

Tips & Variations

• For extra heat, add a pinch of chili flakes or a chopped fresh chili when cooking the garlic and spices.
• Swap baby spinach for kale or Swiss chard for a different leafy green texture.
• Use fresh tomatoes instead of canned for a lighter, fresher flavor when in season.
• Serve with warm crusty bread or pita to soak up the sauce.

Storage

Store any leftover shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, but note that the eggs may become firmer. For best texture, consider poaching fresh eggs separately when reheating the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka without eggs?

Yes, you can enjoy the spiced tomato and pepper sauce on its own or add other protein options like chickpeas or tofu for a vegetarian twist.

How do I know when the eggs are cooked perfectly?

The eggs are ready when the whites are fully set and no longer runny, but the yolks should remain soft and slightly runny for the classic shakshuka experience. Cooking time will vary slightly depending on your stove and pan.

Healthy Shakshuka Recipe

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★★★★★

4.5 from 92 reviews

• Author: Noah
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and healthy twist on the classic shakshuka featuring a medley of bell peppers, aromatic spices, fresh spinach, and perfectly poached eggs simmered in a rich tomato sauce, garnished with fresh herbs for a nutritious and flavorful meal.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 red onion, cut into thin wedges
• 1 red pepper, finely sliced
• 1 yellow pepper, finely sliced
• 3 large garlic cloves, crushed
• 115g baby spinach
• ½ small bunch coriander, roughly chopped
• ½ small bunch dill, roughly chopped

Spices and Seasonings

• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1 heaped tsp sweet smoked paprika

Other Ingredients

• 1 tbsp cold pressed rapeseed oil
• 400g can cherry tomatoes
• 100ml water
• 4 medium eggs

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Instructions

1. Prepare the base: Heat 1 tbsp of cold pressed rapeseed oil in a large, non-stick frying pan over medium heat. Add the red onion wedges and thinly sliced red and yellow peppers. Fry the vegetables for 8-10 minutes until they start to soften and become fragrant.
2. Add spices and garlic: Stir in the crushed garlic cloves, cumin seeds, crushed coriander seeds, and sweet smoked paprika. Cook this mixture for an additional 1 minute to allow the spices to release their aromas.
3. Simmer with tomatoes and spinach: Pour in the canned cherry tomatoes along with 100ml of water, and add the baby spinach. Bring the mixture to a gentle bubble and cook until the spinach wilts. Lower the heat to a simmer and cook uncovered for 10 minutes to let the flavors meld. Season to taste with salt and pepper.
4. Poach the eggs: Create four small indentations in the tomato and vegetable mixture using the back of a spoon. Carefully crack one egg into each indentation. Cover the pan with a lid or aluminum foil and cook over gentle heat for 8-10 minutes until the eggs are just set but still have a slightly runny yolk.
5. Garnish and serve: Remove the lid, scatter the freshly chopped coriander and dill over the shakshuka, and serve immediately, enjoying the rich, spiced tomato sauce with perfectly cooked eggs.

Notes

• Use fresh, organic eggs for best flavor and texture.
• You can substitute rapeseed oil with olive oil if preferred.
• Adjust the cooking time of eggs to achieve your preferred yolk consistency.
• Add a pinch of chili flakes for extra heat if desired.
• Serve with warm crusty bread or pita for dipping.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: shakshuka, healthy shakshuka, egg recipe, Middle Eastern breakfast, tomato and pepper stew, healthy breakfast, low fat meal