Recipe: Shakshuka

I first came across this recipe when @LinzLuvs posted about it on Twitter. You can find the original recipe on Smitten Kitchen. The first time I made it Ben was hooked and he’s asked for it once a week since. Cassidy loves it too but she’s not a fan of runny yolks so she leaves her egg in to cook a few minutes longer than we do.

The original recipe calls for 1/4 cup of olive oil which I do not find necessary, 2 tablespoons has been enough for me. It also calls for onion and you should add that if you like onion. They give Ben migraines so we have to either use really mild white onions or none at all and this recipe has enough spice and flavor that I really don’t find them necessary. I also drop the feta cheese because I’ve found the egg yolk adds enough creamy fatty flavor. Lastly, I don’t do whole canned tomatoes because it seems silly to me to get whole tomatoes and hand crush them. Instead I start with diced tomatoes and immersion blender half of them because I like it to be a bit saucy.

One of the best things about this recipe is not even how good it tastes, it’s the COST. It’s CHEAP to make. Never let anybody tell you that cooking healthy has to be expensive. Minus the oil and spices (since we always have them on hand anyway) the total cost for 4-6 servings is:

$1.89 – Canned tomatoes
$1.87 – Eggs
$1.59 – Anaheim peppers
$0.50 – Cilantro bunch
$1.00 – Garlic
$6.85 – TOTAL COST CAN YOU BELIEVE IT!?

The second best part about this recipe is the nutritional content which I’ve broken down here assuming for five servings:

Calories: 196
Carbs: 13 grams
Fat: 12 grams
Protein: 9 grams

Now, the cost and nutritional content don’t account for the carb you put this over but we stick with either brown rice or quinoa (which also adds more protein!) so you can add that in yourself but even with this, this is a super healthy and lean meal.

So there ya go! Hope you all enjoy! Let me know if you make it or make any changes, I’m always looking for BETTER options!

Recipe:

2 tablespoons olive oil
7 Anaheim chiles stemmed, seeded, and finely chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can diced tomatoes, undrained
dash of Garlic Dude Dust (you can use salt here)
5 eggs
1 bunch chopped cilantro

Heat oil in a 12-inch skillet over medium-high heat. Add chiles (and onions if you are using them) and cook, stirring occasionally, until soft and golden brown, about 6 minutes.

Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put 1/2 the tomatoes and their liquid into a small bowl and use an immersion blender to liquify them then add them back to the can. Add all tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium and simmer, stirring occasionally until thickened slightly, about 15 minutes. Season sauce with Garlic Dude dust (or salt).

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Serve over brown rice, quinoa or whatever you like. Once on a day when Ben wanted extra protein I served it over seasoned ground turkey. Sprinkle with cilantro just before serving if that’s your thing. We all happen to love cilantro but I know that most people have a love it or hate it relationship with cilantro. ENJOY!