Low Fat Shakshouka

Dive into a wholesome and flavorful breakfast or brunch staple with this Low Fat Shakshouka recipe, a lighter take on the classic North African and Middle Eastern dish. Packed with robust flavors from cumin, paprika, and a touch of cayenne pepper, this dish features a vibrant tomato-based sauce studded with sautéed onions and red bell peppers. Each egg is gently poached to perfection right in the flavorful sauce, creating a protein-rich, satisfying meal that’s as nutritious as it is delicious. Ready in just 40 minutes with minimal oil, this low-fat version keeps things healthy without compromising on bold, savory goodness. Garnished with fresh parsley and perfect with a slice of crusty bread or a fresh green salad, it’s a one-skillet wonder that’s perfect for sharing and sure to impress!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium red bell pepper
• 1 medium onion
• 3 units garlic cloves
• 28 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 0.25 teaspoon ground cayenne pepper
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 6 units eggs
• 2 tablespoons fresh parsley

Directions

Step 1

Dice the red bell pepper and onion into small pieces.

Step 2

Mince the garlic cloves.

Step 3

Heat the olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and red bell pepper to the skillet. Stir occasionally and cook until the vegetables are soft, about 5 minutes.

Step 5

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 6

Stir in the canned diced tomatoes and tomato paste, making sure to combine them well.

Step 7

Add the ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir to incorporate the spices into the tomato mixture.

Step 8

Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally until it thickens slightly.

Step 9

Using a spoon, make 6 small wells in the sauce and crack an egg into each well.

Step 10

Cover the skillet and allow the sauce to simmer gently until the egg whites are fully set but the yolks are still slightly runny, approximately 8-10 minutes.

Step 11

Sprinkle the fresh parsley over the shakshouka before serving.

Step 12

Serve hot, optionally with crusty bread or a salad on the side.

Nutrition Facts

Serving size	(1435.6g)

Amount per serving	% Daily Value*
Calories	1065.5

Total Fat 68.5g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 8.1g
Cholesterol 1131.9mg	0%
Sodium 2678.3mg	0%
Total Carbohydrate 63.0g	0%
Dietary Fiber 22.2g	0%
Total Sugars 39.9g
Protein 50.6g	0%

Vitamin D 246IU	0%
Calcium 508.3mg	0%
Iron 14.6mg	0%
Potassium 2997.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 18.9%

Carbs: 23.5%