Shakshuka is a traditional Israeli dish that’s so versatile, it’s served morning, noon and night in its homeland.
It’s a fantastic way to use up any odd bits of vegetables that you have in the fridge, making the possibilities endless.
Eggs, one of the star ingredients, offer a serious hit of lutein and zeaxanthin, the antioxidant power duo that has been shown to reduce the risk of age-related vision problems like macular degeneration and cataracts. Shakshuka is also low in calories and carbs and packed with nutrition. Bonus: It’s cooked in one pot and on the table in less than 20 minutes, so what’s not to love?
Heat oil in a medium cast iron skillet over medium heat.
Add onion and cook until softened and slightly caramelized. Add zucchini and bell pepper and stir until they develop a bit of colour. Add garlic and sauté for an extra 30 seconds, until fragrant.
Carefully add tomato sauce, spinach, cumin, paprika and cayenne and stir until combined. Season with salt and pepper and create 8 little “wells” in the mixture.
Crack eggs into wells and transfer pan to oven. Bake for 5 to 7 minutes or until egg whites are cooked through but yolks remain slightly runny.
Garnish with feta cheese and za’atar, if desired, and serve with crusty whole-grain bread for dunking.
PER SERVING: 216 calories, 13 g protein, 10 g fat (2 g saturated fat), 22 g carbs, 4 g fibre, 8 mg cholesterol, 228 mg sodium