Sugar-Free Shakshouka

Indulge in the vibrant flavors of this Sugar-Free Shakshouka, a healthy twist on the classic North African and Middle Eastern dish. Packed with nutrient-rich vegetables like bell peppers, onions, and garlic, this recipe features warm, aromatic spices—cumin, paprika, and coriander—for a bold and satisfying flavor profile. Instead of relying on added sugars, the natural sweetness of no-sugar-added diced tomatoes forms the heart of the rich, simmered sauce. Topped with perfectly poached eggs and a sprinkle of fresh parsley, this one-pan, low-carb meal is ready in just 35 minutes, making it a wholesome and quick option for breakfast, brunch, or dinner. Serve it straight from the skillet with a side of crusty bread or enjoy it on its own for a gluten-free, sugar-free delight! Keywords: sugar-free shakshouka, healthy one-pan meal, low-carb breakfast, Middle Eastern recipes, quick and easy shakshouka.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 2 bell peppers (preferably one red and one yellow)
• 3 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili flakes
• 28 ounces canned diced tomatoes (no sugar added)
• 6 eggs
• 0.25 cup fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

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

Step 2

Chop the onion finely and add it to the pan. Sauté for about 5 minutes until the onion is soft and translucent.

Step 3

Slice the bell peppers into thin strips and mince the garlic. Add both to the pan and continue to cook for another 5 minutes until the peppers are tender.

Step 4

Stir in the cumin, paprika, coriander, and red chili flakes, cooking for an additional minute to toast the spices.

Step 5

Pour in the diced tomatoes with their juices, and add the salt and black pepper. Stir everything to combine well.

Step 6

Let the mixture simmer for about 10 minutes until it thickens slightly. Stir occasionally.

Step 7

Using the back of a spoon, make six small wells in the sauce. Crack an egg into each well.

Step 8

Cover the pan and let the shakshouka simmer for about 7-10 minutes, or until the eggs are cooked to your liking.

Step 9

Chop the fresh parsley and sprinkle it over the shakshouka before serving.

Step 10

Serve immediately, optionally with warm crusty bread for dipping.

Nutrition Facts

Serving size	(1609.8g)

Amount per serving	% Daily Value*
Calories	1053.0

Total Fat 60.4g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1116mg	0%
Sodium 3738.3mg	0%
Total Carbohydrate 81.3g	0%
Dietary Fiber 21.6g	0%
Total Sugars 47.4g
Protein 52.1g	0%

Vitamin D 246IU	0%
Calcium 447.7mg	0%
Iron 13.8mg	0%
Potassium 2679.8mg	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: 50.5%

Protein: 19.3%

Carbs: 30.2%