Shakshuka with Fresh Herbs

Gluten-Free, Dairy-Free, Refined Sugar-Free

This Shakshuka with Fresh Herbs is a healthy, vibrant, and satisfying dish that combines the goodness of fresh vegetables, eggs, and aromatic spices to create a nutrient-packed meal. The olive oil provides healthy fats that support heart health, while the yellow onion, green peppers, and garlic contribute a rich array of vitamins, antioxidants, and anti-inflammatory properties. The tomatoes and tomato sauce offer a dose of lycopene, a powerful antioxidant known for promoting heart health and protecting the skin. The warming spices like coriander, paprika, and cumin not only enhance the flavor but also provide digestive benefits and help reduce inflammation. The addition of eggs offers a complete source of protein, supporting muscle repair and keeping you full longer. Topping the dish with fresh parsleyand mint adds a refreshing burst of flavor, along with extra vitamins and minerals. This dish is naturally gluten-free, dairy-free, and refined sugar-free, making it an excellent choice for a balanced, nutrient-dense breakfast, lunch, or dinner.

Ingredients

3 tbsp extra virgin olive oil

1 large yellow onion, chopped

2 green peppers, chopped

2 garlic cloves, chopped

1 tsp ground coriander

1 tsp sweet paprika

1/2 tsp ground cumin

Pinch of red pepper flakes (optional)

Salt and pepper to taste

6 medium tomatoes, chopped (about 6 cups)

1/2 cup tomato sauce

6 large eggs

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

Method

Heat 3 tbsp of olive oil in a large cast iron skillet.

Add the chopped onions, green peppers, garlic, coriander, paprika, cumin, salt, and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the chopped tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust seasoning if necessary.

Using a wooden spoon, make 6 indentations (or “wells”) in the tomato mixture, spaced out evenly. Gently crack one egg into each indentation.

Reduce the heat, cover the skillet, and cook on low until the egg whites are set (about 5-7 minutes).

Uncover and add fresh parsley and mint. Add more black pepper or red pepper flakes, if desired.

Serve with warm pita, challah, or crusty bread of your choice.

Nutrition (Per Serving, 4 servings)

Calories: 220 kcal

Carbohydrates: 16g

Protein: 12g

Fat: 14g

Saturated Fat: 2g

Fiber: 4g

Sugar: 9g

Sodium: 500mg