Quick and Flavorful Skillet Shakshuka

Shakshuka is a one-pan meal that originated in North Africa and the Middle East. It’s delicious and easy to make. The eggs are poached in a tomato sauce with tomatoes, garlic, bell pepper, onion, and warm spices like cumin and paprika.  With a blend of flavors and textures, it’s a nutritious and satisfying choice for breakfast, lunch, or dinner. It’s quick enough to make in the morning before you leave the home, or in the evening after a busy day.

Variations and Serving Suggestions

• Turn it into green shakshuka by adding kale, brussels sprouts, spinach, or chopped broccoli florets. Omit the bell pepper if you prefer. 
• For a balanced meal, serve the shakshuka over a baked potato or sweet potato, with ½ cup of brown rice per person, or with whole-grain pita. 
• For a low-carb meal with additional creaminess, healthy fats, and fiber, serve the shakshuka with avocado slices. 
• Another low-carb option is to add cashew halves or chopped peanuts for extra fat, protein, fiber, and crunch. 
• For additional protein, serve shakshuka over cooked lean ground turkey, skinless chicken, or tofu.
• For a sweet contrast, serve the shakshuka with fresh fruit. 
• For additional protein and flavor, serve the shakshuka with crumbled feta cheese or another cheese like low-fat mozzarella or blue cheese.

Recipe for Skillet Shakshuka

Makes 4 servings

Ingredients: 

• 1 tablespoon of olive or canola oil
• 1 yellow onion, peeled and chopped
• 1 bell pepper, cored and chopped
• 2 cloves of garlic, peeled and minced
• 2 14-ounce cans of crushed or diced tomatoes
• 1 teaspoons of smoked paprika
• 1 teaspoon of cumin
• ½ teaspoon of red pepper flakes (optional for heat)
• Salt and pepper to taste
• 4 eggs
• Optional garnishes: parsley, chopped mint, lemon wedges. 

Instructions: 

1. Heat the oil in a large cast-iron or another oven-safe skillet. Add the onion and bell pepper and cook until softened, about 5-7 minutes. 
2. Add the garlic, paprika, cumin, and red pepper flakes. Stir to combine and cook another minute. 
3. Add the canned tomatoes, salt, and pepper, and stir. Bring to a boil and lower to a simmer. Cook for 10-15 minutes, or until the sauce starts to thicken. 
4. Use the back of a spoon to create small “wells” in the sauce. Crack one egg into each well and cover the skillet. Cook for 5-8 minutes, or until the egg whites are cooked. The yolks can remain runny. 
5. Remove from heat and serve with any desired toppings or garnishes. 

Nutrition information per serving: 220 calories, 9 grams of fat, 2.5 grams of saturated fat, 210 mg of cholesterol, 370 mg of sodium, 19 grams of carbohydrates, 11 grams of sugar, 4.5 grams of fiber, 10 grams of protein

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