Shakshuka
A hearty North African and Middle Eastern classic — eggs gently poached in a rich, spiced tomato sauce with garlic, cumin and paprika, finished with creamy goat's cheese and fresh herbs. High in protein and low in carbs, it's a satisfying lunch that's kind to blood glucose.
Carbs per serving
Serves
Prep
Cook
Ingredients
Adjust servings
Quantities scaled for 4 serves (recipe as written serves 4).
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 red capsicum, diced
- 3 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp tomato paste
- 400g tin diced tomatoes
- 1 large tomato, chopped
- 4 large eggs
- 80g goat's cheese, crumbled
- Small handful fresh parsley or coriander, to garnish
- Salt and freshly ground black pepper, to taste
Method
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Heat 1 tbsp olive oil in a large deep frying pan or skillet over medium heat. Add the diced onion and capsicum and cook for 6-8 minutes until softened.
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Add the crushed garlic, ground cumin and paprika and cook for 1 minute until fragrant.
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Stir in the tomato paste and cook for a further minute, then add the tinned tomatoes and chopped fresh tomato. Season with salt and pepper.
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Simmer, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened.
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Using the back of a spoon, make 4 wells in the sauce. Crack an egg into each well.
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Cover the pan and cook for 6-8 minutes, until the egg whites are set but the yolks are still soft (cook a little longer if you prefer firmer yolks).
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Crumble the goat's cheese over the top and scatter with fresh parsley or coriander. Serve straight from the pan.
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