Shakshuka is the Perfect Meal for Weight Loss

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Shakshuka

Believed to be of Libyan origin, shakshuka is a dish that will please anyone on a weight loss journey! It is filling, full of protein and nutrition and healthy beyond belief. Shakshuka is an egg dish, where eggs are poached in a tomato sauce infused with spices including cumin, paprika, cayenne pepper and chilli. If you’re purist, I will provide you with the traditional recipe, but for those adventurous, then feel free to adapt it to your own likings.

A single serving of this would include 2 eggs and half of the tomato sauce, and would only cost you only 250 calories making this an excellent choice for dieters who want a filling and satisfying meal.

I like to have this meal after my workout as 2 large eggs provide 12g of protein to help with muscle repair, whilst the meal itself is low in calories too. Let’s get on with the recipe…

 

Ingredients

  • 1 tbsp rapeseed oil (you can also use a little water if you prefer it healthier)
  • 1/2 medium brown or white onion, peeled and diced
  • 1 or 2 cloves garlic, minced
  • 1 chopped green or red bell pepper
  •  2 cans chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp mild chill powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper (for a little heat)
  • Salt and pepper to taste
  • 4 eggs
  • 1/2 tbsp fresh chopped parsley

 

Method

  1. Heat a large skillet or sauté pan on medium and gently warm the oil in the pan. Add the chopped onion and sauté for a few minutes until the onion softens. Then add garlic and continue to sauté.
  2. Add the bell pepper and sauté for up to 7 minutes over medium until it has softened. Add the tomatoes and tomato paste and stir. Then continue to add spices and stir well. Allow to simmer over medium heat for 5  minutes untill it starts to reduce. Taste, then add salt, pepper and spices it according to your preferences.
  3. Crack open the eggs directly over the tomato sauce, making sure to space them evenly over the dish.
  4. Cover the pan and allow to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has reduced a little. Keep an eye on the pan to ensure that the sauce doesn’t reduce too much, as this can lead to burning.
  5. If you prefer your eggs runny, let the sauce reduce for a few minutes before cracking the eggs in. To garnish, sprinkle the chopped parsley on top of the finished dish.

 

Remember to subscribe for more recipes like this and for much more…in the meantime read our Portobello mushroom burger recipe if you enjoyed this recipe.

 

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