Healthy Shakshuka Recipe

Introduction

Shakshuka is a vibrant and healthy Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce. This version includes fresh spinach and aromatic herbs, making it perfect for a nourishing breakfast or light dinner.

Ingredients

• 1 tbsp cold pressed rapeseed oil
• 1 red onion, cut into thin wedges
• 1 red pepper, finely sliced
• 1 yellow pepper, finely sliced
• 3 large garlic cloves, crushed
• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1 heaped tsp sweet smoked paprika
• 400g can cherry tomatoes
• 115g baby spinach
• 4 medium eggs
• ½ small bunch coriander, roughly chopped
• ½ small bunch dill, roughly chopped

Instructions

1. Step 1: Heat the rapeseed oil in a large, non-stick frying pan over medium heat. Add the red onion and both peppers, frying for 8 to 10 minutes until the vegetables begin to soften.
2. Step 2: Stir in the crushed garlic, cumin seeds, coriander seeds, and sweet smoked paprika. Fry for an additional minute until fragrant.
3. Step 3: Add the canned cherry tomatoes, baby spinach, and 100ml of water. Bring to a simmer and cook uncovered for 10 minutes, allowing the spinach to wilt and the sauce to thicken. Season to taste.
4. Step 4: Make four indentations in the tomato mixture and carefully crack an egg into each one.
5. Step 5: Cover the pan with a lid or foil and cook over low heat for 8 to 10 minutes, or until the eggs are just set.
6. Step 6: Remove the lid and scatter the chopped coriander and dill over the top. Serve immediately.

Tips & Variations

• For a spicier version, add a pinch of chili flakes or a chopped fresh chili when frying the vegetables.
• You can substitute baby spinach with kale or Swiss chard for a different texture.
• If you prefer a richer sauce, stir in a spoonful of tomato paste along with the canned tomatoes.
• Serve with crusty bread or warm pita for dipping into the sauce and runny yolks.

Storage

Shakshuka is best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop to avoid overcooking the eggs, or remove the eggs before reheating the sauce separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka without eggs?

Yes, you can enjoy the spiced tomato and vegetable sauce on its own or with a dollop of yogurt or feta cheese for added creaminess.

How do I know when the eggs are cooked perfectly?

The eggs are ready when the whites are set but the yolks remain runny or slightly soft. Covering the pan helps cook the eggs evenly without overcooking.

Healthy Shakshuka Recipe

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★★★★★

4.9 from 52 reviews

• Author: Luna
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Healthy shakshuka is a vibrant and nutritious North African-inspired dish featuring poached eggs simmered in a fragrant tomato, pepper, and spinach sauce seasoned with warm spices and fresh herbs. This wholesome recipe uses a combination of cumin, coriander, and smoked paprika to add depth while keeping the meal light and full of flavor, perfect for a wholesome breakfast, brunch, or light dinner.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 red onion, cut into thin wedges
• 1 red pepper, finely sliced
• 1 yellow pepper, finely sliced
• 3 large garlic cloves, crushed
• 115g baby spinach
• ½ small bunch coriander, roughly chopped
• ½ small bunch dill, roughly chopped

Spices and Seasonings

• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1 heaped tsp sweet smoked paprika
• Salt and freshly ground black pepper, to taste

Other Ingredients

• 1 tbsp cold pressed rapeseed oil
• 400g can cherry tomatoes
• 100ml water
• 4 medium eggs

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Instructions

1. Prepare the Veggies and Spice Base: Heat 1 tablespoon of cold pressed rapeseed oil in a large, non-stick frying pan over medium heat. Add the sliced red onion, red pepper, and yellow pepper. Cook for 8-10 minutes, stirring occasionally, until vegetables start to soften.
2. Add Aromatics and Spices: Stir in the crushed garlic cloves, cumin seeds, crushed coriander seeds, and sweet smoked paprika. Cook the mixture for an additional 1 minute, allowing the spices to release their aroma.
3. Add Tomatoes, Spinach, and Simmer: Pour in the canned cherry tomatoes and add 100ml of water. Stir in the baby spinach. Bring to a gentle boil until the spinach has wilted, then reduce the heat to a simmer. Let it cook uncovered for 10 minutes to thicken and blend the flavors. Season with salt and black pepper to taste.
4. Poach the Eggs: Using a spoon, make four indentations in the tomato and vegetable sauce. Carefully crack one egg into each indentation. Cover the pan with a lid or foil and cook over gentle heat for 8-10 minutes until the eggs are just set but the yolks remain soft.
5. Finish and Serve: Remove the lid and scatter the roughly chopped coriander and dill over the shakshuka. Serve immediately while hot, enjoying the aromatic and hearty meal.

Notes

• Use fresh herbs like coriander and dill for added flavor, but parsley or chives can also be substituted.
• If you prefer firmer eggs, cook them longer covered or finish under a broiler for a minute or two (if using an oven-safe skillet).
• This recipe is naturally gluten-free and can easily be made vegan by omitting the eggs and adding extra vegetables or tofu.
• Serve with crusty whole grain bread or pita for dipping, or keep it low-carb by pairing with a side salad.
• Adjust spices according to preference for heat or smoky flavor.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: North African

Keywords: shakshuka, healthy shakshuka, eggs and tomato sauce, vegetarian breakfast, North African recipe, spicy tomato eggs, easy shakshuka