Healthy Low-Calorie Shakshuka

5 from 1 vote

Shakshuka is a delicious breakfast dish consisting of delicious spiced tomato stew with eggs. It's a great flavorful and protein-packed dish that's easy to make with a few pantry ingredients.

Prep Time10

Cook Time15

Course: Breakfast

Cuisine: American, brunch, Mediterranean

Diet: Low Calorie

Servings:

Calories: 281kcal

Author: Clara

Ingredients

Shakshuka Sauce and Seasoning

1 clove Garlic (Minced)
2 tablespoon Onion (Minced)
1 cup San Marzano Tomatoes (Or any canned tomatoes)
2 tablespoon Tomato paste
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Paprika
1 teaspoon Black pepper
1 teaspoon Salt

Eggs and Garnish

2 Eggs
1 tablespoon Cheese of choice (Grated)
½ cup Cherry Tomatoes (Optional: For garnish)
Cilantro

Instructions

Begin by gathering all the ingredients. Mince the garlic and onions and sauté in a pan for about 2-3 minutes, or until aromatic.
Pour in the canned tomatoes and tomato paste. Let cook for about 3-5 minutes, mixing the canned tomato and paste together thoroughly with the aromatics.
Add in the spice mixture and continue to mix thoroughly, adjusting based on taste preference.

In The Oven

Preheat the oven to 350F.
Pour the sauce mixture into a casserole dish or baking pan. Make 2 indents for the eggs and crack the eggs in.
Pour the cheese into the pan, and put in the oven. The eggs should take about 12-15 minutes to bake thoroughly and turn opaque.
Remove from the oven, garnish with cilantro and additional cherry tomatoes, and enjoy your delicious and healthy brunch!

On The Stovetop

When the mixture looks thoroughly mixed and tastes right, make 2 holes in the sauce and crack in the eggs.
Pour over the cheese and let it melt throughout the pan. Cook until the eggs become opaque and firm and the cheese begins to melt
Remove from heat, garnish with cilantro and additional cherry tomatoes, and enjoy your delicious brunch!

Notes

Substitutions and Variations

Cook it on stove top only – If you don't have access to an oven or want to simplify the recipe, you can also cook the shakshuka purely on the stovetop. It won't have that baked consistency, but it will still be delicious.

Other herbs – You can also use parsley, cilantro, or basil.

Expert Tips

Don't use a cast iron – Despite the amount of photos online that show it being served in a cast iron, I would not recommend serving this in a cast iron unless it is enamel-coated. The tomato will react with the metal resulting in a metallic flavor.

Nutrition