Low Sodium Shakshuka
Savor the bold, vibrant flavors of this Low Sodium Shakshuka, a heart-healthy twist on the traditional Middle Eastern dish. Packed with a medley of nutrient-rich ingredients like no-salt-added diced tomatoes, sweet red bell peppers, and aromatic spices such as paprika, cumin, and coriander, this recipe is perfect for those seeking to lower their sodium intake without sacrificing taste. Poached eggs nestled in a thick, flavorful tomato sauce create a dish that's as satisfying as it is visually stunning. Ready in just 40 minutes, this skillet meal is ideal for breakfast, brunch, or dinner, and pairs perfectly with crusty bread or a green side salad. Make this light yet filling recipe your go-to for healthy comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon coriander
- 0.5 teaspoon crushed red pepper flakes
- 28 ounces canned no-salt-added diced tomatoes, with juice
- 0.25 teaspoon freshly ground black pepper
- 6 large eggs
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
Stir in the chopped red bell pepper and cook for an additional 5 minutes until the pepper starts to soften.
Add the minced garlic and cook for 1 more minute until fragrant.
Sprinkle in the paprika, cumin, coriander, and crushed red pepper flakes, stirring to coat the vegetables in the spices.
Pour in the canned diced tomatoes with their juice, and season with freshly ground black pepper. Stir the mixture to combine.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Create small wells in the tomato mixture using a spoon, and crack an egg into each well, keeping the yolk intact.
Cover the skillet with a lid and allow the shakshuka to simmer gently for about 5-7 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Remove the skillet from heat and garnish the shakshuka with freshly chopped parsley.
Serve the shakshuka warm, with crusty bread on the side if desired.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 33.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 511 mg | 39% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2803 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.
