Shakshuka

Name: Shakshuka
Cook time: 37 min
Total time: 37 min
Cuisine: Middle Eastern, Moroccan, African
Ingredients: 8 baby potatoes, peeled; 1 cup diced onion; 1 cup diced red, orange, or yellow bell peppers; 2 garlic cloves, minced; 1 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1 1/2 tsp paprika; 1/4 tsp red pepper flakes; 3 cups diced tomatoes; 1/4 cup water or vegetable broth; 2 tbsp tomato paste; 1/4 cup fresh parsley, to serve; 1/4 cup fresh cilantro, to serve

4 steps

Cook:37min

Shakshuka is a Tunisian and Middle Eastern recipe of onions and tomatoes simmered with spices that usually contains poached or baked eggs. In this recipe, the eggs are replaced with baby potatoes so you get the delicious flavor of shakshuka without the eggs, which are a troublemaker food that feed the pathogens that are behind countless chronic illnesses, symptoms, and conditions.

Updated at: Thu, 17 Aug 2023 14:13:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories113.7 kcal (6%)

Total Fat1.5 g (2%)

Carbs24.4 g (9%)

Sugars4.5 g (5%)

Protein3.8 g (8%)

Sodium239.1 mg (12%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8baby potatoes

peeled

1 cuponion

diced

1 cupred bell peppers

diced, orange, or yellow

2garlic cloves

minced

1 ½ tspground cumin

½ tspground coriander

1 ½ tsppaprika

¼ tspred pepper flakes

3 cupsdiced tomatoes

¼ cupwater

or vegetable broth

2 Tbsptomato paste

¼ cupfresh parsley

to serve

¼ cupfresh cilantro

to serve

Instructions

Step 1

Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10-15 minutes, until almost tender.

Step 2

While the potatoes are cooking, place a ceramic non-stick skillet on medium-high heat. Add the diced onion and bell pepper and cook for 3-5 minutes, until the onion becomes translucent.

Step 3

Add the garlic and spices and cook another 1-2 minutes. Add in the tomatoes, vegetable broth and tomato paste. Bring the sauce to a simmer and cook for 5 minutes. Arrange the potatoes in the pan. Cover the pan and cook for 5-10 minutes, or until the potatoes are tender.

Step 4

Serve immediately, topped with fresh parsley and cilantro.

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