Shakshouka is a flavorful and nutritious dish originating from North Africa and the Middle East. This dish is made by simmering a tomato-based sauce with eggs and can be seasoned with a variety of herbs and spices.
Shakshouka has become increasingly popular, and it is not hard to see why! It’s a simple dish to prepare, loaded with all the good stuff, and it is truly a beautiful presentation!
If you haven’t tried it yet, now is your chance!!
Shakshouka is loaded with vegetables and protein. The dish typically contains tomatoes, bell peppers, onions, and garlic, all of which are rich in vitamins and minerals. In addition, the eggs that are poached in the sauce are a great source of protein.
Adding just better.® prebiotic fiber in this recipe boosts the fiber content to feed your gut! Fiber is important for digestive health and can help regulate blood sugar levels, lower cholesterol, and so much more!
To make Shakshouka even more nutritious, you can add other vegetables like zucchini, spinach, or kale to the sauce!! There is a lot of room for creating your own signature Shakshouka but don’t forget to keep it saucy so your eggs will poach, and always add just better.® fiber!
Give Shakshouka a test drive and add it to your meal plan this week! It’s a satisfying and healthy meal for any time of day!
Ingredients:
1 Tablespoon Olive Oil
1 Onion, diced
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
2 Cloves Garlic, minced
2 Cups Spinach, chopped
1 Teaspoon Smoked Paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper
1 Can (14.5 ounces) Organic Diced Tomatoes (We like Fire-roasted!!)
4 Tablespoons of just better.® fiber
4-6 Eggs
Salt & Pepper
Fresh Parsley, chopped, for garnish
Instructions:
Heat olive oil in a large skillet over medium heat. Add onions, red bell pepper, and green bell pepper, and cook until onions are translucent —about 5-7 minutes.
Add garlic, smoked paprika, ground cumin, and cayenne pepper, and cook for another 1-2 minutes until fragrant.
Add diced tomatoes and just better.® fiber to the skillet and stir to combine.
Bring the mixture to a simmer, and let it cook for about 10 minutes.
Add chopped spinach to the skillet, and stir to combine. Cook for another 2-3 minutes or until the spinach has wilted.
With a spoon or ladle, make wells in the sauce large enough to hold an egg, spacing them out evenly.
Crack open each egg into the wells in the sauce that you created.
Season with salt and pepper to taste.
Cover the skillet with a lid and let the eggs poach until the whites are set and the yolks are cooked to your liking, about 5-7 minutes.
Remove the skillet from the heat, and garnish with chopped parsley.
Serve Shakshouka hot with bread, pita, or your favorite whole grains.
Let us know how your Shakshouka turned out and which veggies you threw in to make this your very own signature dish! Tag us on Insta or Facebook!
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