April’s Shakshouka Recipe

December 12, 2015

While this recipe could be considered vegetarian, it is for anyone and everyone that likes to eat! If you want to add protein, including tofu, this Shakshouka Recipe is versatile so the addition of protein could be easily done. You can spice it up to give a little heat or tone it down to appeal to the taste buds of anyone!

Shakshouka Recipe

Serves 6

Ingredients

2 Anaheim or Cubanelle peppers, sliced julienne-style and then cut into halves
1 yellow onion, chopped
2 tablespoons of tomato paste
1 tablespoon of harissa (spicy red pepper paste, can buy online or in some grocery stores)
2 Roma tomatoes, cut in half, and then half each half
4 eggs
2 fresh cloves of garlic, smashed and chopped
1/2 cup chopped cilantro
Salt (to taste)
Pepper (to taste)
Olive oil (enough to coat the bottom of a medium-sized skillet)
Coriander (to taste...I usually use about 1 teaspoon)
Turmeric (to taste...I usually use about 1 teaspoon)

Directions

1. Coat a medium-sized skillet in olive oil on medium heat.
2. Add the peppers, onion, tomatoes, tomato paste, and harissa to the skillet.
3. Use a wooden spoon to mix all ingredients so that the paste and harissa melts and binds together with all vegetables.
4. After about 5 minutes, add the salt, pepper, coriander, and turmeric. Mix the spices in with the vegetable/paste/harissa mixture. Stir occasionally.
5. After another 10 minutes, add in the garlic and make sure it's also mixed well to allow the taste to blend. (This is the tricky part: if your stove cooks things quickly, you might have to put the heat a tad below medium at this point. If it cooks normally, you should be fine.)
6. Crack the eggs on top of the mixture, but in different places throughout the skillet. Don't break the yolk. I like to sprinkle the tops my my eggs with salt/pepper.
7. Allow the dish to finish cooking. (Don't stir it until the egg yolks are cooked completely.)
8. After you add the eggs, sprinkle the cilantro all over the top.
9. Once the yolks are done, take your wooden spoon and blend everything together in the skillet. The egg will break into pieces and mix in with all the vegetables.

Enjoy!

Nutritional breakdown (per serving)

Calories: 105; Fat: 6.2 g (Saturated: 1.0, Polyunsaturated: 0.3, Monosaturated: 1.7); Carbohydrates: 7.2 g; Fiber: 1.2 g; Sugar: 3.5 g; Protein: 5.4 g

ABOUT THE AUTHOR April Parker had RNY gastric bypass June 10, 2009. She has since lost 165 pounds and is close to her goal, which is 150. Growing up with such deeply rooted emotional relationship with food, April is still learning how to implement all the do's and dont's that can save her life and transform her way of thinking from being an emotional and binge eater to a more conscientious decision-maker. April is a 6th Grade Science teacher in Union County, NC. Read more article by April!

Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.

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