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 which 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. Just one serving big serving (with 2 eggs) packs in about 3/4 of your recommended daily allowance of fruits and vegetables, and yet contains only about 200 calories, 8 grams of protein, 0 grams of fat, about 7 – 8 grams of fiber, which is equivalent to only 3 Weight Watcher Points!!! *Note that these nutritional values are based on not eating the yolk of the egg, which has more fat and calories, but only eating the white. I chose to not eat the yolk of the egg, simply because I don’t like the yolk, but that ended up making a lot more healthy and low calorie /low fat. And on top of all this, 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 and pack in some amazing nutrients and vitamins, and stay within your Weight Watcher Points!!!

If you don’t really care too much about calories or you don’t diet then try this…my fiancé likes to eat his Shakshuka in a bowl over fresh Israeli hummus (that can be found at Costco) and wipe it with a warm pita bread. Trust me! He knows what he’s doing…

Shakshuka Recipe

Ingredients:
2 sweet red peppers
2 spoons of olive oil for frying (can be substituted with a low calorie olive oil pan spray)
1 medium onion
3 cloves of garlic
8 ripe tomatoes (Roma is the right size)
6 eggs
2 green hot chili peppers (add more or less according to taste)
1 spoon of tomato paste
1/4 cup fresh basil
1 tsp. of sweet paprika
Salt and pepper (according to taste)

Directions:
1. Peel the onion and garlic then chop them both into very little pieces.
2. Clean the red peppers from seeds and cuts them into small cubes.
3. Clean the green chili peppers from seeds and cuts them into small cubes.
4. Cut the tomatoes into cubes.
5. Chop the basil
6. Heat the olive oil in a frying pan, and then add the onion and garlic. Fry them until the onion is golden clear.
7. Turn the heat down to medium, add the red peppers, mix, and continue frying covered for about 3 more minutes. Mix a couple of times during that time.
8. Add the tomatoes, chili peppers, tomato paste, paprika, and then mix. Cover the pan, and simmer the mixture over low heat for 15 minutes.
9. Add the basil, salt, pepper, and then mix. Gently crack open the eggs without breaking the yolks, and drop them on the vegetables.
10. Cover the pan and continue cooking the mixture for another 5 minutes.

Serve with warm pita bread. Enjoy!

Weight Watcher Points = 3 WW Points

18 Comments

  1. Cindy Resnik Reply

    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!

  2. 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.

  3. this is not an Israeli dish.. this is a Palestinian dish..  

    • Apparently, you didn't read the post…. the following is stated: "*Note that these nutritionals are based on not eating the yolk of the egg, which have more fat and calories, but only eating the white." The egg whites are fat free.

      Additionally, the recipe was based on my substitute of non fat cooking spray instead of using the olive oil. Cooking spray has only trace amounts of fat that do not add up to a full gram in one serving. Sometimes, you just have to take a second to read things through first.

    • 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.

    • There are 3 servings in this entire recipe, so 1 serving size is approximately 1/3 of this Weight Watchers Recipe. :)

  4. 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.

  5. 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!

    • Realitylesson Reply

      It was brought to Israel by Sephardic Jews but it’s an Arabic dish. 

Write A Comment

Pin It