Hello everyone!
Welcome back to the Fitness Fixes Blog. This week I wanted to share with everyone a wonderful recipe many countries have learned to adopt called, Shakshuka. A low calorie, delicious, nutritious meal that can be prepared by all types of cooking levels. So strap on your aprons kids. We're going in!!!

Shakshuka

Shakshuka

SHAKSHUKA: A middle eastern treat. Can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (gluten- free breads optional). For dinner, serve with a green side salad for a light, easy and nutritious meal.

INGREDIENTS

• 1 tbsp olive oil
• 1/2 medium brown or white onion, peeled and diced
• 2 clove garlic, minced
• 1 medium green bell pepper, chopped (optional)
• 4 cups ripe diced tomatoes, or 2 cans (14 oz. each low sodium) diced tomatoes
• 2 tbsp tomato paste (low sodium)
• 1 tsp chili powder (mild)
• 1 tsp cumin
• 2 tsp paprika
• 1 tsp cayenne pepper (or more to taste– spicy!)
• 1 tsp raw cane sugar (optional, to taste)
• Salt and pepper to taste
• 4-6 eggs
• 2-3 leaves of  fresh chopped basil (optional, for garnish)

COOKING INSTRUCTIONS

1. In a deep, large skillet or sauté pan on medium heat, slowly warm olive oil in the pan.
2. Add chopped onion, sauté for a few minutes until the onion begins to soften and become transparent. Add garlic and continue to sauté till mixture is fragrant. About 4-5 minutes.
3. Add the bell pepper, sauté for 5-7 minutes over medium until softened.
4. Add tomatoes and tomato paste to pan, stir till blended.
5. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your flavor profile. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (careful with the cayenne…it is spicy!).
6. I prefer to crack the eggs, one at a time, in a seperate bowl to minimize broken egg shells in the food. Then individually pouring them directly over the tomato mixture, making sure to space them evenly over the sauce. Properly place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before adding the eggs on top– then, cover the pan and cook the eggs to taste.
7. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are fully cooked or slightly runny (depending on preference) and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which will stick to the pan and can lead to burning and impact the taste.
8. Garnish with fresh basil, if desired.
9. ENJOY!!!

Prep Time: 10 Minutes

Total Time: 30 Minutes

Servings: 4-6 Adults