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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.