The shakshuka alone comes to just over 200 calories mostly from the eggs, the pita adds another 150-200 so you can really go wild with the toppings when you make this for dinner.
You can also make the sauce ahead and just add eggs when ready to serve or even spoon into ramekins and bake in individual portions as desired, even for breakfast.
This is a red shakshuka with some spinach added for good measure, if you want a green shakshuka where spinach is the main ingredients try this Green Spinach Shakshuka.
- Cook Time
- Prep Time
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Pinch red pepper flakes (optional for those who like it spicy)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped or ½ cup frozen, defrosted
- 2(15-ounce) cans no-salt added diced tomatoes
- 8 eggs
- 4 whole wheat pitas
- Garnish: parsley, cilantro, yogurt, feta, goat cheese, roasted chickpeas
- Heat evoo in a large sauté pan over medium-high heat. Sauté onions with cumin, coriander, paprika, salt and pepper for 3-4 minutes. Add garlic and cook 1 more minute. Add tomatoes, simmer until hot, taste and adjust seasoning.
- Add the spinach and stir until wilted. Make 6 wells with a spoon. Gently crack eggs into wells of sauce and veggies, spoon a bit of sauce onto egg whites to help them cook faster.
- Cover the skillet and cook until whites are set and yolks are the way you like them, between 3 and 5 minutes.
- Garnish with desired toppings.
- Serving Size: 1 serving
- Calories: 403
- Carbohydrate Content: 46.7 g
- Cholesterol Content: 375 mg
- Fat Content: 16.7 g
- Fiber Content: 7.1 g
- Protein Content: 20.8 g
- Sodium Content: 1924 mg