Healthy Shakshuka Recipe
Makes 6 servings
Prep time: 15 min
Cook time: 35-40 min
1 tablespoon extra-virgin olive oil
1 large onion, peeled and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 teaspoon ground cumin
1 teaspoon paprika
1/8 teaspoon ground cayenne
1 (28 ounce) can whole plum tomatoes with juices, coarsely chopped
1/4 teaspoon ground black pepper
5 ounces feta cheese, crumbled
chopped cilantro or parsley for serving (optional)
Heat oven to 375 F. Heat a large oven-proof skillet to medium-low and add oil, onion, and bell pepper. Saute until softened but not browned about 15 minutes. Add the garlic, and saute for one minute. Add the cumin, paprika, and cayenne. Toast the spices for one minute. Add the tomatoes and black pepper and cook for about five minutes at medium high to reduce the tomatoes a little bit. Mix in the feta and taste for flavor (the dish might need more salt depending on your canned tomatoes). Add salt, cumin, more cayenne - whatever makes it taste better to you.
Crack the eggs one by one adding them on top of the sauce. Place pan in oven and roast the shakshuka until the eggs are your desired doneness - about 7 minutes for runny eggs - 11 minutes for more solid yolks.
Serve with cilantro or parsley.
One serving: 188 calories, 12.2 g fat, 5.3 g saturated fat, 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 WW SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes