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.
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 to spend a coupe of extra Points, and serve it atop fresh hummus.
- 8 ripe tomatoes diced
- 1 red bell pepper (diced)
- 1 medium onion (diced)
- 6 eggs
- 1 tbsp olive oil
- 1/2 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).