The first time my fiancé made this dish for me, I was blown away by how incredibly healthy and low calorie it is. Shakshuka is a hot and spicy traditional dish that originates from Israel and consists mostly of tomatoes and eggs.
But my fiancé has enhanced the traditional Shakshuka recipe with some tasty (and healthy) additions. His version of Shakshuka is astoundingly low calorie, and the nutritional statistics make it one of the healthiest home-cooked meals I’ve ever had.
WHAT IS SHAKSHUKA?
It’s a silly sounding word, but the deliciousness of shakshuka is no joke. An onomatopoeic Hebrew and North African word, literally meaning “all mixed up”, shakshuka is a spicy eggs and tomato dish that is popular throughout the Middle East, particularly in Israel. Eggs have always been a main protein for the people in Israel, and shakshuka is pretty much synonymous with breakfast there. The most famous version of this delicious dish is served at the Doktor Shakshuka Restaurant in old Jaffa, Israel.
Shakshuka tastes INCREDIBLE!!! So many flavors, textures, and colors!
My favorite way to eat the Israeli Shakshuka is spiced up with some Frank’s Red Hot Sauce (best hot sauce EVER!!!), which adds a nice hot and tangy taste. YUM!!! The best part is, you can really pig out on this stuff with absolutely no guilt.
So it’s a great way to really satisfy your hunger, pack in some amazing nutrients and vitamins, and stay within your Weight Watcher Points!!!
My fiancé taught me to Shakshuka in a bowl over fresh Israeli hummus and wipe it with a warm pita bread. Trust me! He knows what he’s doing…it is BEYOND good! I highly recommend serving it atop fresh hummus.
Israeli Shakshuka Recipe
- 8 ripe tomatoes - diced
- 1 red bell pepper - (diced)
- 1 medium onion - (diced)
- 6 eggs
- 1 tbsp olive oil
- ½ cup fat free vegetable broth
- 5 cloves of garlic - (minced)
- 1 jalapeno - (finely diced)
- 1 tbsp tomato paste
- 1 tsp of sweet paprika
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- Heat the olive oil in a large frying pan over medium high heat, and then add the onion and garlic. Sauté until tender, about 2-3 minutes.
- Add in the bell peppers and continue cooking for about 3 more minutes, stirring occasionally.
- Turn heat down to medium. Add the tomatoes, broth, jalapeños, tomato paste, paprikas, and cumin. Stir well. Cover the pan, and simmer the mixture for 15 minutes.
- Turn the heat down to low. Season with salt, pepper. Allow to simmer, uncovered, for another 5-7 minutes, allowing the liquid to reduce.
- Gently crack the eggs, one at a time, over the tomato mixture, spacing them evenly on top of the sauce.The eggs will cook over easy style on top of the sauce.
- Cover the pan and continue cooking the mixture for another 5 minutes, or until eggs are desired texture (runny, soft, or firm).
If I make it in America its an American dish now
I am addicted to this!!!! I spread Trader Joe’s Eggplant hummus on a warmed corn tortilla and spoon the eggs and tomato over it. (My take on traditional hummus spread on pita) Sooo good!
Wow. Shut up and eat people! :)
Uh, the best part of the shakshuka is the poached egg including the yolk…
That buttery perfectly cooked egg yolk with the fresh tang of tomato, you are so missing out.
this is not an Israeli dish.. this is a Palestinian dish..
this is turkish food not israeli
Actually, Shakshuka is made in some form all around the Mediterranean. The Basque piperade, for example, begins with a similar saucy tomato mixture, but instead of poaching the eggs on top, they’re scrambled into the simmering sauce. The Turkish version includes the same ingredients baked into a thick omelet. My recipe is based on versions I've tried in Israel.
How many servings in the recipe as prepared?
There are 3 servings in this entire recipe, so 1 serving size is approximately 1/3 of this Weight Watchers Recipe. :)
Listen I dont care if shakshoka is not originally from Israel, but this recipe is written Israeli style, so it means it's an Israeli recipe, not Arabic or something else…I am proud there's one page about us! By the way this food is super good!! :)
And Israel and Arabic countries have shared lots of food together, so these recipes are very similar.
i was about to say what was previously said by another two … so its cool … this is a dish known in levant countrys meaning .. Palestine, lebanon, syria, and jordan… like anythin else .. our cuisine is similar … and israel took alot of it and named it after its own .. :-)
Other than that .. i like ur recipe .. its quiet interesting twist on the original .. will let u know when i get to try it … Laila ..
Yes, I agree that recipes are very similar in that region. Let me know how my shakshuka recipe came out for you!
The shakshuka is of Middle Eastern origin and is a traditional Sephardic recipe. The Sephardic Jews came from North Africa.
It was brought to Israel by Sephardic Jews but it’s an Arabic dish.
Shakshooka is Arabic. Its technically an Arab, not Israeli, recipe.