Middle Eastern · Dinner
Spiced Tomato Egg Sauce
Shakshuka
Around 25% fewer calories and 20% more protein, oil reduced and two extra egg whites added to the sauce, with the authentic smoky pepper, cumin, and harissa depth of the classic.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
285Calories
16gProtein
14gFat
22gCarbs
10gSugar
4gFiber
680mgSodium
186mgChol
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Instructions
1
Prep
Dice onion finely, dice red and yellow peppers, mince garlic cloves. Whisk together 4 whole eggs and 2 egg whites in a bowl. Measure out harissa, cumin, smoked paprika, coriander, tomato purée, and canned tomatoes.
2
Saute
Heat olive oil in a wide deep frying pan over medium heat. Add onion, cook 6 minutes until softened. Add peppers, cook 4 minutes until beginning to soften. Add garlic, cumin, smoked paprika, coriander; stir 1 minute until fragrant.
3
Build
Stir in tomato purée and harissa for 1 minute. Add chopped tomatoes, season with salt and pepper. Simmer over medium-low heat for 12 minutes until sauce thickens and coats the back of a spoon.
4
Poach
Using a spoon, make 6 wells in the sauce. Crack 4 whole eggs into four wells, pour 2 egg whites into remaining wells. Cover pan, cook over low heat 8 to 10 minutes until whites are set and yolks remain runny.
5
Plate
Scatter fresh flat-leaf parsley and chilli flakes over the shakshuka. Serve directly from the pan.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 whole eggs
- 2 egg whites
- 2 tbsp olive oil
- 1 large onion
- 1 red pepper
- 1 yellow pepper
- 4 garlic cloves
- 400g (14.1 oz / 1 can) canned chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground coriander
- Salt and pepper to taste
- 8g (small handful) fresh flat-leaf parsley
- 1 tsp chilli flakes