This Low Calorie Shakshuka recipe is just 135 calories per serving. I like to serve it with toast, pita bread, or French bread. Also, this is a meal that can be served for breakfast, lunch or dinner!
Ingredients You’ll Need:
- Olive oil spray
- 1 medium onion
- 1 red bell pepper
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 28-ounce can diced tomatoes
- 4 large eggs
- 2 tablespoons crumbled feta cheese
- ⅓ cup roughly chopped fresh flat-leaf parsley
Low Calorie Shakshuka
Healthy Shakshuka Meal Prep and Storage
Meal Prep: The thing about meal prepping eggs, is that reheating them cooks them more. Instead of making the full dish and then storing for later, I recommend just making the base. Cool and add to individual containers. Then when you reheat crack in the eggs and cook them.
Storage: Any leftovers can be stored for later. Store in the fridge for up to 5 days. Not great in the freezer.
Reheating: To reheat, add the base to a small skillet and heat for 5 minutes over medium heat. Then crack the eggs in and cook as instructed below.
Low Calorie Shakshuka Recipe
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Low Calorie Shakshuka
Ingredients
- Olive oil spray
- 1 medium onion sliced
- 1 red bell pepper thinly sliced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 28-ounce can diced tomatoes
- 4 large eggs
- 2 tablespoons crumbled feta cheese
- ⅓ cup roughly chopped fresh flat-leaf parsley
Instructions
Cook in the Oven:
- Heat the oven to 375 degrees.
- Spray a large oven proof skillet with olive oil, then add the onion, bell pepper, tomatoes, salt, and black pepper mix together. Cook for 5 minutes in the oven, stirring once to avoid burning.
- Remove from the oven and stir, add the garlic, the cumin, paprika, and cayenne.
- Make four wells in it and crack an egg into each well. Place back in the oven and bake for 7-10 minutes until just set.
- Sprinkle the feta and parsley over the top, and serve.
Cook on the Stove Top:
- Heat a large skillet with a lid over medium heat.
- Spray skillet with olive oil, then add in the onion, bell pepper, tomatoes, salt, and black pepper mix together. Cook for 5 minutes, stirring often to avoid burning.
- Add in the garlic, the cumin, paprika, and cayenne and mix well.
- Make four wells in it and crack an egg into each well. Cover and cook for 2-5 minutes depending on the way you like your eggs.
- Uncover and remove from heat, sprinkle the feta and parsley over the top, and serve.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Shakshuka
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Share this Healthy Shakshuka Recipe:
So glad you enjoyed the recipe!!
I tried this for dinner tonight. It was easy, fast, and tasted delicious!
Super filling and flavorful, I really love it. Besides subbing the red bell pepper for 2 TBS of Harissa, I followed this to a T and it was wonderful.
Definitely give this a go!