Shakshuka has a very special place in my heart. Today you’ll learn how easy it is to actually make Shakshuka at home. Plus, it’s a healthy anytime meal that will fill you right up.

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I Love Shakshuka

I used to live in New York City and one of my favorite places to eat was Jack’s Wife Freda in SoHo. I was in love with their Shakshuka and would always order it. So today, I want to pay homage to one of my fave foods and all the amazing local restaurants around the country. Shakshuka is a dish made of eggs that’s been poached in a spicy tomato sauce. This is a Mediterranean dish that is commonly spiced with paprika, cumin, cayenne and nutmeg. You can have it for breakfast, lunch or dinner, a really great anytime food. It’s usually eaten with bread, but if you’re staying low carb like me, I recommend pairing it with my low carb Garlic Flat Bread. It’s all kinds of yum! Want more recipes? Check out all our low carb recipes and show off your version on the ‘gram. Follow us on instagram and use #hsfteam for your food posts so we can give you some love too.

Beef Shakshuka Recipe

If you don’t eat meat, you can just take out the ground beef in the recipe. If you do eat meat, any ground meat will do.

Macros: makes 6 servings (no toppings)

• Calories 212.2 kcal
• Carbs 9.8g
• Protein 15.8g
• Fat 11.8g

Ingredients

• Olive oil
• 8oz ground beef
• 4 cloves garlic, chopped
• 1 cup chopped yellow onion
• 1 red bell pepper, diced
• ¼ teaspoon sea salt (to taste)
• Freshly ground black pepper
• ½ teaspoon paprika
• 1 tsp ground cumin
• Pinch of cayenne pepper
• ¼ tsp red pepper flakes
• 1 28-ounce whole peeled tomatoes
• 2 tablespoons tomato paste
• 1 cup fresh arugula
• 3-4 eggs, depending on pan size
• ⅓ cup crumbled feta cheese (optional)
• 2 T cilantro (optional)
• 1 avocado, sliced (optional)

Instructions

1. Heat a 12-inch lidded pan with some olive oil. Cook ground beef until there is no more pink. Set the beef aside but leave the oil.
2. On the same pan, cook the garlic, onion, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
3. Reduce the heat to medium-low and add the paprika, cumin, and cayenne and red pepper. Stir and let cook for about 30 seconds, then add the tomatoes and tomato paste. Add back the beef simmer for 15 minutes until the sauce is thickened.
4. Add arugula stir until wilted. Make 3-4 wells in the sauce and crack in the eggs. Season w/ salt and pepper to taste. Cover and cook until the eggs are set, 8 to 10 minutes. The timing will depend on how runny you like your egg yolks.
5. Top with the feta, cilantro and avocado.

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