Low Fat Shakshouka
Discover the perfect balance of flavor and health with this Low Fat Shakshouka recipe, a lighter twist on the traditional Middle Eastern dish. Packed with vibrant, nutrient-rich ingredients like red bell peppers, ripe tomatoes, and warming spices such as cumin and paprika, this one-pan wonder is a wholesome delight. The dish is topped with poached eggs nestled into a rich, aromatic tomato base, creating a satisfying yet low-fat meal suitable for breakfast, brunch, or dinner. Ready in just 40 minutes, this protein-packed recipe is both easy and comforting, ideal for busy weeknights. Garnish with fresh parsley and pair with some crusty bread for dipping, or serve it solo for a truly guilt-free indulgence. Perfect for anyone seeking flavorful, healthy recipes that don’t skimp on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper
- 1 medium onion
- 3 units garlic cloves
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.25 teaspoon ground cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 6 units eggs
- 2 tablespoons fresh parsley
Instructions
Dice the red bell pepper and onion into small pieces.
Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Stir occasionally and cook until the vegetables are soft, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the canned diced tomatoes and tomato paste, making sure to combine them well.
Add the ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir to incorporate the spices into the tomato mixture.
Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally until it thickens slightly.
Using a spoon, make 6 small wells in the sauce and crack an egg into each well.
Cover the skillet and allow the sauce to simmer gently until the egg whites are fully set but the yolks are still slightly runny, approximately 8-10 minutes.
Sprinkle the fresh parsley over the shakshouka before serving.
Serve hot, optionally with crusty bread or a salad on the side.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 39.9 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 508 mg | 39% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2998 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
