15gNET CARBSShakshuka
Eggs gently poached in a smoky, spiced tomato and pepper sauce, finished with feta and fresh herbs. One skillet, big flavor.
Ingredients
Sauce
- 1 tbsp olive oil
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
Eggs and topping
- 8 large eggs
- 1/4 cup crumbled feta
- 2 tbsp chopped fresh parsley or cilantro
Directions
- Heat the olive oil in a 12-inch skillet with a lid over medium heat. Add the onion and bell pepper and cook 6 to 8 minutes, until soft.
- Stir in the garlic, cumin, smoked paprika and red pepper flakes and cook 1 minute, until fragrant.
- Add the crushed tomatoes, salt and pepper. Simmer 8 to 10 minutes, stirring now and then, until the sauce thickens slightly.
- Use the back of a spoon to make 8 shallow wells in the sauce. Crack an egg into each well.
- Cover and cook on medium-low 6 to 9 minutes, until the whites are set but the yolks are still soft. Cook 2 to 3 minutes longer for firm yolks.
- Sprinkle with feta and herbs and serve straight from the skillet.
Nutrition per serving (2 eggs with sauce)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
ADA lists squash such as zucchini, yellow squash, chayote and spaghetti squash as non-starchy, while corn and potatoes are starchy.
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Contains
eggs, dairy
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Inspired by My Everyday Table. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/shakshuka/