Low Sodium Shakshouka
Start your day with a flavorful and heart-healthy twist on a classic Middle Eastern dish with this Low Sodium Shakshouka. Packed with vibrant red bell peppers, fragrant onions, and a perfectly spiced tomato base made with no-salt-added diced tomatoes and a blend of paprika, cumin, and chili powder, this recipe delivers bold flavors without the extra sodium. Topped with gently poached eggs nestled in the rich, simmering sauce, this one-pan meal is ready in just 35 minutes. Perfect for breakfast, brunch, or even a light dinner, garnish with fresh parsley for a burst of color and pair with crusty bread or warm pita for sopping up every delicious bite. Whether you're watching your sodium intake or simply craving a healthier comfort food option, this satisfying shakshouka ticks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium red bell peppers, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 15 ounces canned no-salt-added diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon ground black pepper
- 4 large eggs
- 0.25 cup fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped red bell peppers and diced onion. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the no-salt-added diced tomatoes and tomato paste. Mix well.
Add paprika, cumin, chili powder, and ground black pepper. Stir to combine all the ingredients evenly.
Reduce the heat and let the sauce simmer for 10 minutes, allowing it to thicken slightly.
Use a spoon to make four small wells in the tomato mixture.
Crack an egg into each well, making sure the yolks remain intact.
Cover the skillet and cook for about 5 minutes or until the eggs are done to your liking.
Garnish with chopped fresh parsley before serving.
Serve hot with crusty bread or pita on the side, if desired.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 454 mg | 20% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 35.5 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 433 mg | 33% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2797 mg | 60% | |
*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.
