I'm a big believer in trying new dishes and shaking things up in the kitchen, so when I heard about Shakshuka I had to give it a try!
Also known as Shakshuka (and pronounced shack-shoe-ka) it's a simple dish to make, but the end result is anything but in your mouth.
Traditional shakshuka originally came from North Africa - Tunisia is said to be its place of birth, but it is quite popular in the Middle East and you'll find variations of it in Palestine, Israel, Egypt and many other places.
The dish is basically eggs poached in a rich tomato sauce with olive oil, onions and of course, spices! Traditionally served or made with rice, I've substituted cauliflower rice and the results are spectacular.
This Lean and Green, Low Carb and Optavia friendly Shakshuka makes a meal you won't soon forget, and will soon want to make again. If you're tired of the same-old same-old, definitely give Shakshuka a try!
As a PS- my family, especially my son LOVED this. He had no idea it was made with cauliflower rice. As an added PS- I can tell you it's even better the next day as a leftover :)
- 1 pound bag riced cauliflower (frozen works great)
- 4 teaspoons good quality extra virgin olive oil
- 4 Tablespoons chopped onion
1 Tablespoon Stacey Hawkins Spices of India Seasoning (or Garlic, ground mustard, turmeric, cumin, cayenne, natural sea salt, ground coriander)
1 15 ounce can diced tomatoes (no sugar added)
1 15 ounce can pureed tomatoes (no sugar added)
- 6 fresh eggs
- Fresh parsley for garnish if desired
Cook cauliflower as per directions on package. (I microwaved a one pound bag that was frozen on high for 5 minutes & it was perfect).
Add the oil to a larger skillet (that has a lid) and heat over medium high heat.
Add the onions and sauté for 1-2 minutes until translucent.
Sprinkle the spices over the onions and oil and sauté for 1 minute until fragrant.
Add the cauliflower to the skillet and stir to combine with the spices. Sprinkle with a little natural sea salt (if desired).
Add the tomatoes and stir to combine everything together.
Place the lid on the skillet and bring the dish to a boil. Let simmer for 5 minutes.
Remove the lid and gently crack the eggs over the tomato mixture. Season eggs with a pinch of salt and pepper (or Dash of Desperation for more flavor!) Put the lid on and let the eggs poach. 2-3 minutes for a poached egg with runny yolk, 5-7 minutes for an egg cooked hard. Sprinkle with fresh parsley as garnish if desired.
Remove from heat and enjoy!
Chef's Notes & More
Serving Size is 1 1/2 C shakshuka mixture and 2 eggs.
3/4 - Leaner
3 - Green
3 - Condiments
1 - Healthy Fat
2 Weight Watchers Points
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