Low Sodium Shakshuka

Savor the comforting flavors of this Low Sodium Shakshuka, a healthier twist on the classic Middle Eastern and North African dish. This one-pan recipe combines aromatic spices like paprika, cumin, and coriander with vibrant red bell peppers, onions, and no-salt-added diced tomatoes, creating a rich and hearty tomato sauce without excessive sodium. Perfectly poached eggs nestled in the sauce add protein and a luscious texture, while a sprinkle of fresh parsley offers a bright, herbaceous finish. Ready in just 40 minutes, this dish is ideal for a nourishing breakfast, brunch, or light dinner. Pair it with crusty whole-grain bread for a complete, low-sodium meal that’s big on flavor and heart-healthy appeal.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 0.5 teaspoon coriander
• 0.5 teaspoon crushed red pepper flakes
• 28 ounces canned no-salt-added diced tomatoes, with juice
• 0.25 teaspoon freshly ground black pepper
• 6 large eggs
• 0.25 cup fresh parsley, chopped

Directions

Step 1

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

Step 2

Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.

Step 3

Stir in the chopped red bell pepper and cook for an additional 5 minutes until the pepper starts to soften.

Step 4

Add the minced garlic and cook for 1 more minute until fragrant.

Step 5

Sprinkle in the paprika, cumin, coriander, and crushed red pepper flakes, stirring to coat the vegetables in the spices.

Step 6

Pour in the canned diced tomatoes with their juice, and season with freshly ground black pepper. Stir the mixture to combine.

Step 7

Reduce the heat to low and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 8

Create small wells in the tomato mixture using a spoon, and crack an egg into each well, keeping the yolk intact.

Step 9

Cover the skillet with a lid and allow the shakshuka to simmer gently for about 5-7 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Step 10

Remove the skillet from heat and garnish the shakshuka with freshly chopped parsley.

Step 11

Serve the shakshuka warm, with crusty bread on the side if desired.

Nutrition Facts

Serving size	(1406.3g)

Amount per serving	% Daily Value*
Calories	964.7

Total Fat 61.1g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1116mg	0%
Sodium 535.6mg	0%
Total Carbohydrate 64.8g	0%
Dietary Fiber 17.5g	0%
Total Sugars 33.1g
Protein 48.2g	0%

Vitamin D 240IU	0%
Calcium 511.4mg	0%
Iron 16.1mg	0%
Potassium 2803.4mg	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: 54.9%

Protein: 19.2%

Carbs: 25.9%