Classic Shakshuka (with Eggs)

By minimizing the olive oil and utilizing the natural juices of abundant fresh tomatoes, we transform this classic into a low-calorie, high-protein meal without losing its rich, comforting flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 tablespoon of olive oil · 117 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 2 green peppers, chopped · 20 kcal in the whole recipe
• 2 cloves of garlic, minced · 9 kcal in the whole recipe
• 4 large ripe tomatoes, diced · 162 kcal in the whole recipe
• 4 medium eggs · 286 kcal in the whole recipe
• 1 teaspoon of cumin, paprika, salt, and black pepper to taste · 19 kcal in the whole recipe

Method

1. Heat olive oil in a pan. Sauté the finely chopped onion, garlic, and green peppers for about 5 minutes until soft.

   

2. Add the diced tomatoes, cumin, paprika, salt, and black pepper. Simmer on medium-low heat for 10-12 minutes until the tomatoes thicken into a sauce.

   

3. Make 4 small wells in the sauce using a spoon. Crack the eggs into these wells, cover the pan, and cook on low heat for 5-6 minutes until the egg whites are set but the yolks remain slightly runny.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.