(pictured above is a 1/3 size of the family size recipe below)
I’ve been heavy in the science for months on end, so this holiday weekend, I decided to get back into the kitchen instead! On a recent trip to the Middle East, I discovered shakshuka – a delightful and healthy meal that can be enjoyed morning, noon or night. The eggs turn out poached, in a delectable, nutrient rich sauce. It’s my new favorite!
I found several recipes online which I found to be pretty salty (due to the salt in canned tomatoes), so I suggest using no salt tomatoes and adding salt to taste instead (or – I actually found the right salt balance with 1/2 can salted tomatoes and 1/2 can unsalted tomatoes). I had zucchini in the house so I threw those in, and I used a squirt of sriracha for a kick. A couple of additional modifications and presto! – here is the DrSue take on shakshuka. If you like, you can trim the calories and fat by sprinkling less cheese, use a low fat cheese, or skip the cheese completely (as in the picture). For those eating lower carbohydrate nutrition plans, no modifications needed – it already is!
Also – if anyone out there is thinking of trying this with egg whites instead of eggs – don’t. The egg whites cook into a fragmented mush, whereas the eggs poach so nicely when you add them whole. Trust me on this! (haha yes that was an epic fail)
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic
- 1/2 cup sliced mushrooms (shitake are amazing)
- 1 cup diced zucchini
- 2 tsp cumin
- 1/2 tsp paprika
- 1 tsp ground pepper (or more to taste)
- 1 large can (can size around 800 mL) of diced tomatoes, no salt added
- 2 tsp sriracha sauce (or other spicy sauce as you like)
- 6 eggs
- 1/2 cup grated cheddar cheese
- salt to taste
- finely chopped parsley as garnish
- Heat olive oil in a large skillet over medium heat. Add onions, garlic, mushrooms, and zucchini. Cook and stir until slightly browned. Season with cumin, paprika, ground pepper, and salt to taste.
- Add tomatoes and sriracha. Simmer uncovered on medium heat for about 15 minutes. Add water if sauce becomes too thick.
- Make a depression in the sauce for each egg with a large spoon. Crack 1 egg into each indentation.
- Cover and cook until eggs are cooked to your desired doneness (some like yolks runny, others prefer them cooked solid!)
- Top with grated cheese and garnish with finely chopped parsley.
Makes 4 generous servings.
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