Best 2 Healthy Shakshuka Recipes

Shakshuka, a traditional North African dish, is a vibrant and flavorful combination of eggs poached in a rich tomato sauce. This versatile dish can be customized with various ingredients, making it a perfect option for breakfast, lunch, or dinner.

Shakshuka is traditionally made with tomatoes, peppers, onions, and garlic, but it can also include other vegetables such as spinach, zucchini, and mushrooms. The eggs are cracked into the sauce and gently cooked until they reach the desired doneness. Shakshuka can be served with a variety of accompaniments, including bread, pita, or couscous.

This article presents three delicious variations of shakshuka:

1. **Classic Shakshuka:** This timeless recipe stays true to the traditional North African flavors, featuring a vibrant tomato sauce, aromatic spices, and perfectly poached eggs.

2. **Green Shakshuka:** This vibrant variation incorporates fresh spinach and herbs for a nutrient-packed and flavorful dish. The spinach adds a pop of color and a boost of vitamins and minerals.

3. **Sweet Potato Shakshuka:** This unique Shakshuka recipe utilizes roasted sweet potatoes for a slightly sweet and earthy twist. The creamy texture of the sweet potatoes complements the richness of the tomato sauce and eggs.

Each recipe includes detailed instructions, cooking tips, and beautiful images to guide you through the cooking process. Whether you're a seasoned cook or a beginner, these Shakshuka variations offer a delightful culinary journey that will tantalize your taste buds and add variety to your meals.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY SHAKSHUKA

Healthy shakshuka image

Start the day on a lighter note with this satisfying shakshuka, a wonderful pan full of tomatoes, pepper, spinach and eggs. It packs in four of your 5-a-day

Provided by Esther Clark

Categories Breakfast, Brunch

Time 40m

Number Of Ingredients 13

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

Steps:

Heat the oil in a large, non-stick frying pan. Add the onion and peppers and fry over a medium heat for 8-10 mins until the veg is beginning to soften. Add the garlic, cumin, coriander and paprika and fry for 1 min more. Tip in the tomatoes, spinach and 100ml water and bubble until the spinach has wilted, then lower to a simmer and cook, uncovered, for 10 mins. Season to taste.
Make four indentations in the tomato mixture and gently crack an egg into each one. Cover with a lid or foil and cook over a gentle heat for 8-10 mins, or until the eggs are just set. Uncover, scatter with the fresh herbs and serve.

Nutrition Facts : Calories 342 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 0.5 milligram of sodium

SHAKSHUKA

Shakshuka image

Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.

Provided by Food Network Kitchen

Time 1h

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced
1/4 small bunch cilantro, leaves and tender stems separated, chopped
2 small cloves garlic, thinly sliced
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch red pepper flakes
Kosher salt and freshly ground pepper
1 15-ounce can whole peeled tomatoes, crushed by hand
4 large eggs
Warm pita bread, for serving

Steps:

Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

Tips:

For a smoky flavor, roast the peppers and tomatoes before adding them to the shakshuka.
Use a variety of spices to add flavor to the dish, such as cumin, paprika, and cayenne pepper.
If you want a vegetarian shakshuka omit the eggs and add more vegetables, such as zucchini, mushrooms, or spinach.
Serve shakshuka with a side of pita bread, rice, or quinoa.
Shakshuka can be made ahead of time and reheated when you're ready to serve it.

Conclusion:

Shakshuka is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and is a healthy and satisfying meal. With its vibrant colors and flavors, shakshuka is sure to impress your friends and family.