I just had the BEST dinner! I am really excited because as most of you know, I am eating healthy right now and this recipe is just that…HEALTHY! I promise you, it doesn’t taste healthy… it tastes like a cheat meal. That means you can get in a healthy, low carb, low fat, low calorie meal and it tastes delicious. As an added bonus, it’s a One Pot Meal! Woohoo for less dishes. 😉
It’s called Shakruka and you’re going to love it. It’s FULL of flavor (which I was surprised about because I am not putting much salt in anything right now) but it is still full of yumminess. You can eat this for Breakfast, Lunch and Dinner! It also makes for a perfect brunch dish…I just has mine for dinner and it filled me up. Since I am cutting back on carbs, I chose not to eat bread or toast with it which I thought I’d miss but I didn’t miss it at all. Enjoy!
Shakshuka Egg Dish
Ingredients:
- 2-3 tablespoons olive oil
- 1/2 cup chopped onions
- 1 bell pepper, chopped
- 6 garlic cloves, finely chopped
- (2) 15 oz cans diced or chunk tomatoes
- 6 eggs
- 1 tsp cumin
- 1/2 tsp paprika
- salt and pepper to taste (I used Pink Salt and used only a tiny bit)
- Parsley to taste (I just sprinkle it all over and actually use dried parsley but fresh is great too)
Directions:
- Pour the olive oil into the bottom of a flat large pan (12 inches is great)
- Saute your onions and bell pepper until the turn a little brown but mostly just transparent
- Add the Garlic and saute for another minute or two to get the flavors out
- Add the seasonings and mix until combined
- Add the cans of tomatoes (add the juice and all)
- Simmer this mixture for about 10 minutes until it thickens a little
- Then, use your spoon to make a little pocket in your sauce for your egg, crack and egg into each pocket (6 total)
- Cover and let simmer for another 10 minutes or so but keep an eye an it and turn the heat off once your eggs get close to the consistency you want (they will continue to cook in the sauce when you pull off). I like mine almost cooked but a little runny.
- Enjoy!
Ingredients
- 2-3 tablespoons olive oil
- 1/2 cup chopped onions
- 1 bell pepper, chopped
- 6 garlic cloves, finely chopped
- (2) 15 oz cans diced or chunk tomatoes
- 6 eggs
- 1 tsp cumin
- 1/2 tsp paprika
- salt and pepper to taste (I used Pink Salt and used only a tiny bit)
- Parsley to taste (I just sprinkle it all over and actually use dried parsley but fresh is great too)
Instructions
- Pour the olive oil into the bottom of a flat large pan (12 inches is great)
- Saute your onions and bell pepper until the turn a little brown but mostly just transparent
- Add the Garlic and saute for another minute or two to get the flavors out
- Add the seasonings and mix until combined
- Add the cans of tomatoes (add the juice and all)
- Simmer this mixture for about 10 minutes until it thickens a little
- Then, use your spoon to make a little pocket in your sauce for your egg, crack and egg into each pocket (6 total) shakshuka dish
- Cover and let simmer for another 10 minutes or so but keep an eye an it and turn the heat off once your eggs get close to the consistency you want (they will continue to cook in the sauce when you pull off). I like mine almost cooked but a little runny.
- Enjoy!
