Sugar-Free Shakshouka
Delight your taste buds with this vibrant and wholesome Sugar-Free Shakshouka, a classic Middle Eastern breakfast dish reimagined without added sugar. Packed with bold, aromatic spices like cumin, paprika, and coriander, this hearty dish features tender sautéed onions, colorful bell peppers, and rich, no-sugar-added tomatoes as its flavorful base. The crowning glory? Perfectly poached eggs nestled in the savory sauce, offering a satisfying protein boost. Ready in just 35 minutes, this one-pan meal is ideal for a quick breakfast, brunch, or even dinner. Garnished with fresh parsley for a burst of freshness, it can be served on its own or paired with warm crusty bread for dipping. Healthy, comforting, and irresistibly delicious, this sugar-free shakshouka is sure to become your go-to recipe for any time of day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 bell peppers (preferably one red and one yellow)
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili flakes
- 28 ounces canned diced tomatoes (no sugar added)
- 6 eggs
- 0.25 cup fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Chop the onion finely and add it to the pan. Sauté for about 5 minutes until the onion is soft and translucent.
Slice the bell peppers into thin strips and mince the garlic. Add both to the pan and continue to cook for another 5 minutes until the peppers are tender.
Stir in the cumin, paprika, coriander, and red chili flakes, cooking for an additional minute to toast the spices.
Pour in the diced tomatoes with their juices, and add the salt and black pepper. Stir everything to combine well.
Let the mixture simmer for about 10 minutes until it thickens slightly. Stir occasionally.
Using the back of a spoon, make six small wells in the sauce. Crack an egg into each well.
Cover the pan and let the shakshouka simmer for about 7-10 minutes, or until the eggs are cooked to your liking.
Chop the fresh parsley and sprinkle it over the shakshouka before serving.
Serve immediately, optionally with warm crusty bread for dipping.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3738 mg | 163% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 47.4 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 448 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2680 mg | 57% | |
*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.
