Shakshuka
Tomatoes, perfectly poached eggs and just the right amount of spice. Here’s an awesome tasty weekend recipe to try!
Ingredients
- 1 Tbsp. Extra Virgin Olive Oil
- ½ Yellow Onion, Diced
- 1 Red Pepper Diced (or use LYB Roasted Red Peppers)
- 1 Cup Spinach, Chopped
- 1 Jalapeno, Seeded, and Minced* Optional
- 1/ 4 Tsp. Smoked Paprika
- ¼ Tsp. Red Pepper Flakes
- ½ Tsp. Ground Cumin
- ¼ Tsp. Ground Coriander
- Salt & Pepper to taste
- 4 Garlic Cloves, Minced
- 1 Tbsp. Tomato Paste
- 14 Oz. Can Diced Tomatoes (or 1 Tomato Diced + 1 Cup Tomato Sauce)
- 2 Tbsp. Fresh Cilantro, Parsley and/or Mint + more to add on top afterward
- 4 Eggs
- ½ Cup of Cheese* Optional (Feta or Cheddar)
- Fresh Sourdough Bread for Dipping* Optional
Instructions
Preheat your oven to 375F. Heat olive oil in a medium-sized skillet over medium heat. Add in your onion and red pepper and cook for about 5 minutes. Add salt to taste. Next, add in your garlic and spices and cook for another 1-2 minutes. Then, add in your tomatoes, tomato paste, spinach, jalapeno, and fresh herbs. Mix together well and reduce heat. Cook for another 5 minutes and add salt and pepper to taste. Turn off the heat and using the back end of a spoon create your first well and crack an egg into it. Repeat for your other 3 eggs. Next, move your skillet into the oven and bake for about 12-15 minutes (depending on how well done you like your eggs). Top with more fresh herbs and your cheese and serve immediately. This dish is best served right out of the oven and isn’t the best reheated.
Enjoy ½ of the recipe for 1 serving.
301 Calories, 24.3g Carbs, 16.1g Protein, 16.6g Fat, 679mg Sodium, 4.3g Fiber, 6.7g Sugar
+ enjoy each serving with 1 ¼ oz. of fresh sourdough bread for dipping
405 Calories, 43.3g Carbs, 19.5g Protein, 17.5g Fat, 869g Sodium, 5.1g Fiber, 6.7g Sugar
+ Mix in 2/3 cup of cooked chickpeas before baking
494 Calories, 58.3g Carbs, 24.4g Protein, 18.9g Fat, 873g Sodium, 9.3g Fiber, 9.3g Sugar
→ MAKE This Lactose Free: Skip the cheese.
→ MAKE This Lower Carb: Skip the bread.
→ MAKE This Gluten Free: Skip the bread.
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