Best Ever Healthy Shakshuka
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
3 servings
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Calories
273 kcal
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Cuisine
Mediterranean, Greek, International
Best Ever Healthy Shakshuka
Description
Best Ever Healthy Shakshuka starts with cooking diced onion, red bell pepper, and zucchini in olive oil until softened. Aromatic spices including cumin, paprika, and ginger are added along with garlic to build depth. Crushed tomatoes, spinach, and cilantro join the mixture to create a flavorful, slightly tangy sauce. The eggs are cracked directly into wells in the sauce and cooked covered until set to desired doneness. Crumbled feta adds a salty, creamy finish. The combination of soft vegetables and gently poached eggs offers a rich, comforting texture.
This shakshuka works well as a filling breakfast or brunch main, especially when served alongside warm pita or toasted bread to scoop the sauce and eggs. The fresh herbs and spices provide a lively profile suited for a nutritious meal.
Storing leftovers in airtight containers allows refrigeration for up to 3 to 4 days. Reheat gently on the stovetop or briefly in the microwave with a damp cloth to avoid drying out the sauce and eggs.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 yellow onion diced, medium
- 1 red bell pepper seeded and diced into bite-sized pieces
- 1 zucchini quartered into small pieces, small
- 3 garlic thinly sliced or chopped, medium cloves
- 1 ½ teaspoon cumin ground
- 1 teaspoon paprika
- ¼ teaspoon ground ginger
- ½ teaspoon red chili flakes optional
- 1 ounce crushed tomatoes canned
- 1 cup spinach roughly chopped, fresh
- ¼ cup cilantro roughly chopped, fresh
- salt to taste
- black pepper to taste
- 6 egg large
- ⅓ cup feta cheese crumbled
Instructions
- In a deep non-stick saute pan, heat olive oil to medium heat. Add in diced onion, bell pepper, and zucchini. Cook for 5 minutes, until the onion is translucent.
- Add in the sliced garlic clove, cumin, paprika, ground ginger, and optional chili flakes. Cook for an additional minute.
- Add in crushed tomatoes, spinach, and cilantro. Season with salt and pepper, stir and bring the sauce to a simmer. Taste and adjust seasonings to your liking.
- Using a large spoon to make 6 small wells in the sauce and crack the eggs into each. Cover the pan and cook for 5 - 8 minutes, or until the eggs are done to your liking.
- Garnish with crumbled feta, extra cilantro, and serve with warm pita or toasted bread.
Notes
- Use a non-stick or stainless steel pan to prevent sticking and ease cooking.
- Store leftover shakshuka in airtight containers and refrigerate for up to 4 days.
- Reheat gently on the stovetop or microwave with a damp paper towel to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 336mg | 112% |
| Sodium | 295mg | 12% |
| Potassium | 365mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1756IU | 35% |
| Vitamin C | 16mg | 18% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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