Shakshuka Recipe

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Shakshuka is a tasty and easy dish you can make for breakfast or any meal. This recipe serves 4 people, with each serving being about 1.5 cups. It’s a mix of veggies, spices, and eggs cooked in a yummy tomato sauce.

You’ll need some basic ingredients like onions, peppers, and tomatoes. The spices give it a nice kick. You can make it as spicy or mild as you like. It’s great for using up extra veggies in your fridge too!

Exact Ingredients List

Here’s what you’ll need to make this tasty shakshuka:

• 3 Tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 2 jalapeños, seeded and diced
• 5 ribs celery, diced
• 2 tsp salt
• 2 Tbsp smoked paprika
• 1 1/2 tsp cardamom
• 1/4 tsp each: cinnamon, cayenne pepper
• 1 tsp each: oregano, cumin
• 1/2 tsp freshly cracked black pepper
• 4 cloves garlic, minced
• 1 (14.5 oz) can fire roasted diced tomatoes, with juices
• 2 Tbsp tomato paste
• 1 lemon, zested + 1 Tbsp juice
• 2 tsp sugar
• 1 cup water, as needed
• 3 eggs (optional)
• 2 Tbsp fresh parsley for garnish

This recipe makes 4 servings, with about 1.5 cups per serving. Prep takes just 5 minutes, and it cooks in 34 minutes. You’ll have a yummy meal ready in under 40 minutes!

Instructions

Heat 3 tablespoons of olive oil in a big oven-safe pan. Add the diced onion, bell pepper, jalapeño, and celery. Toss in the salt and spices.

Cook everything on medium heat for 10-12 minutes. Stir often until the veggies are soft and smell yummy.

Next, add the minced garlic, canned tomatoes, tomato paste, lemon zest, juice, and sugar. Cook for 10 more minutes, stirring now and then.

Pour in some water if you want the sauce thinner. Make it as thick or thin as you like.

Use a spoon to make little dents in the sauce. Crack an egg into each dent. You can add one egg per person you’re serving.

Put the pan in a 350°F oven for 8-12 minutes. The egg whites should turn white but still be a bit jiggly.

Sprinkle some black pepper and fresh parsley on top. Serve with toasted pita and sliced avocado if you want.

Your shakshuka is ready! Dig in and enjoy your tasty meal.

Possible Substitutes List

You can easily swap out some ingredients in this shakshuka recipe. For the veggies, try using green bell peppers instead of red ones. You can also use regular diced tomatoes if you can’t find fire-roasted ones.

If you don’t have smoked paprika, regular paprika works too. No cardamom? Try using a mix of cinnamon and ginger instead. You can replace the jalapeños with serrano peppers for a spicier kick.

Here’s a quick list of other substitutes:

• Olive oil → vegetable oil or avocado oil
• Fresh garlic → garlic powder (1/4 tsp per clove)
• Lemon → lime or a splash of vinegar
• Fresh parsley → dried parsley or cilantro

Don’t worry if you’re missing an ingredient or two. Shakshuka is very forgiving! You can adjust the spices to your taste or what you have on hand. The key is to keep the base of tomatoes, peppers, and eggs.

How To Make It Diabetes-Friendly

To make this shakshuka recipe more diabetes-friendly, you can make a few simple changes. Start by cutting the sugar. Instead of 2 teaspoons, use just a pinch or skip it entirely. The tomatoes and bell peppers add natural sweetness.

Next, watch your portion size. Stick to the 1.5 cup serving size. This helps control carb intake. You can also boost the fiber by adding extra veggies like spinach or zucchini.

Consider these swaps:

• Use whole grain pita instead of white
• Skip the optional avocado or use just a small amount
• Choose low-fat feta cheese as a topping

For the eggs, use just egg whites if you want to cut cholesterol. Or keep the whole eggs – they’re packed with nutrients and won’t spike blood sugar.

Serve your shakshuka with a side salad full of leafy greens. This adds volume and nutrients without many carbs. Remember to check your blood sugar after trying this new dish to see how it affects you.

Tips, Tricks & Storing

To make the best shakshuka, chop your veggies evenly. This helps them cook at the same rate. Don’t rush the cooking process – let the flavors meld together slowly.

For extra flavor, try these tricks:

• Toast your spices in the pan before adding other ingredients
• Use fresh herbs instead of dried
• Add a splash of red wine for depth

You can make the sauce ahead of time. Store it in the fridge for up to 3 days. When ready to eat, reheat the sauce and add the eggs.

Leftover shakshuka keeps well in the fridge for 2-3 days. Reheat gently on the stove or in the microwave. The eggs may overcook, so consider making fresh eggs when reheating.

Freeze the sauce (without eggs) for up to 3 months. Thaw overnight in the fridge before using.

Serve shakshuka with crusty bread or pita for dipping. A side salad makes it a complete meal. Enjoy your homemade shakshuka!