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April 5, 2025 12 Comments
This healthy Shakshuka recipe is for those who have never even heard of Shakshuka.
I had not heard of it either before I met her in a brunch menu in Mexico (over a year ago). What is this mysterious “Shakshuka”? I knew I was going to like it because he has tomatoes and eggs (an excellent combo).
Shakshuka (also spelled Shakshouka or Chakchouka) is a large pan of poached eggs in a tomato sauce, peppers, onions, garlic and olive oil. It can be spicy with cumin, paprika and cayenne pepper. The recipe has existed in Mediterranean cultures since centuries.
Since I found it in Mexico – I was quite confused to see that it was the Mediterranean. But, if you think about it for a second – Mexican food offers tomatoes, peppers, eggs, cumin … It is logical that it has migrated to Mexico.
In any case, I fell in love and I was delighted to find recipes that confirmed my suspicion that Shakshuka is in good health. YES!
I added feta cheese to this shakshuka but you don’t have to do it. If you leave it aside, you will have almost no point for members of the blue or purple WW program. The only thing that matters in the recipe is the only tablespoon of olive oil.
I added the feta because I think it makes it tasty. In addition, my children will eat anything with cheese. It is always a healthy shakshuka with the feta because I do not use too much.
How do you do it? First of all, you make a thick tomato sauce. Then you float eggs on top and send the pan to a preheated oven. The oven cooks the eggs, then you eat it with good bread (or not).
You can eat this healthy shakshuka for breakfast, lunch or dinner. I like to make it an additional one and eat it all week. He is delicious heated in the microwave but he does not freeze well.
You can freeze the part of the sauce before putting the feta and the eggs.
Have you tried a healthy shakshuka? What did you think?
Healthy shakshuka recipe
Made 6 portions
Preparation time: 15 min
Cooking time: 35-40 min
Ingredients
1 tablespoon of extra virgin olive oil
1 large onion, peeled and finely sliced
1 large red pepper, brought and finely sliced
3 cloves of garlic, peeled and finely trenched
1 teaspoon of cumin on the ground
1 teaspoon of paprika
1/8 teaspoon of Cayenne
1 (28 ounce) can whole tomatoes with juice, roughly chopped
1/4 teaspoon of ground black pepper
5 ounces feta cheese, collapsed
6 eggs
chopped coriander or parsley to serve (optional)
Instructions
Heat the oven at 375 F. Heat a large pan to the medium-low oven test and add oil, onion and pepper. Sauté until it is softened but not golden about 15 minutes. Add the garlic and brown for a minute. Add the cumin, paprika and cayenne. Toast spices for a minute. Add the tomatoes and black pepper and cook for about five minutes to high to reduce the tomatoes a little. Mix the feta and taste the flavor (the dish may need more salt depending on your canned tomatoes). Add salt, cumin, no more Cayenne – everything that makes it better for you.
Break the eggs one by one adding them to the sauce. Place the pan in the oven and roast the Shakshuka until the eggs are your desired cooking – about 7 minutes for the flowing eggs – 11 minutes for stronger yolks.
Serve with coriander or parsley.
Nutritional
A portion:: 188 Calories,, 12.2 g fat, 5.3 g saturated fats, 10.7 g carbohydrates, 6.6 g sugar, 10.7 g protein, 2.5 g fiber, 334 mg sodium, 5 green, 3 blue, 3 purple smartpts ww
The points values are calculated by Snack Girl and are provided only for information. See all the Girl Snack recipes
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