19 Jun High Fibre + High Protein Shakshuka

Shakshuka is a Mediterranean dish made up of gently poached eggs in a simmering mixture of tomatoes, bell peppers, onions, and garlic.  It includes spices and some fresh herbs to complete this satisfying one-skillet dish! This dish is healthy, satisfying, and packed with flavour. The best part is you can enjoy this for breakfast, lunch or dinner. I added mushrooms and zucchini for more fibre and heartiness to this dish. This recipe serves 3 and each serving gives you 16 grams of protein and 4 grams of fibre. Serve shakshuka with whole wheat pita.

Print Recipe

High Fibre + High Protein Shakshuka

A wonderful high fibre and high protein dish incorporating lots of summer veggies and fresh herbs. Great for breakfast or brunch!

Course

Breakfast

Keyword

high fibre, high protein

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 6 eggs
• 1 small onion, diced
• 1/2 large red pepper, diced
• 1/2 small zucchini, diced
• 4 mushrooms, diced
• 4 cloves garlic, finely chopped
• 1 tsp cumin
• 1/4 tsp red chili flakes
• 1.5 cups crushed tomatoes
• salt and pepper to taste
• 1/4 cup chopped parsley (optional)
• 1/4 cup chopped cilantro (optional)
• 1/4 cup crumbled feta cheese (optional)

Course Breakfast Keyword high fibre, high protein Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 6 eggs 1 small onion, diced 1/2 large red pepper, diced 1/2 small zucchini, diced 4 mushrooms, diced 4 cloves garlic, finely chopped 1 tsp cumin 1/4 tsp red chili flakes 1.5 cups crushed tomatoes salt and pepper to taste 1/4 cup chopped parsley (optional) 1/4 cup chopped cilantro (optional) 1/4 cup crumbled feta cheese (optional)

Instructions

1. Heat olive oil in a large sauté pan on medium heat. Add in diced onions and garlic and cook until onions are translucent, about 5 minutes.
2. Add in red pepper, zucchini and mushrooms and cook until the veggies soften.
3. Stir in crushed tomatoes and spices, including salt and pepper
4. Let the tomato sauce cook and bring to a simmer.
5. Use a wooden spoon to make wells in the sauce and crack eggs into each well. Cover the pan and turn down the heat to low-medium. Cook until eggs are done to your liking, about 7-8 minutes.
6. (Optional) Garnish with cilantro and parsley and add in feta cheese.