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Israeli
Classic Shakshuka
Eggs poached in a deep paprika-tomato-pepper sauce, mopped up with toasted protein bread.
470Calories
37.5gProtein
37.7gNet carbs
12.6gFiber
15.3gFat
Ingredients
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2 cups (500 g) canned crushed tomatoes
500 g
1 red bell pepper (150 g), sliced
150 g
1 small onion (100 g), sliced
100 g
3 cloves garlic, sliced
9 g
4 tsp (20 g) tomato paste
20 g
2 tsp (8 g) olive oil
8 g
2 tsp sweet paprika + 1 tsp cumin + ¼ tsp cayenne + ¾ tsp salt
12 g
3 large eggs
150 g
1¼ cups (300 g) liquid egg whites
300 g
parsley or cilantro, chopped
20 g
Method
- Soften the onion and pepper in the oil over medium, 8 full minutes — sweet, collapsed peppers are the base flavor, don't rush them.
- Add garlic, tomato paste, and spices; fry 60 seconds. Add the tomatoes and simmer 10 minutes until thick enough to hold a trench.
- Pour the egg whites evenly over the sauce and let them set halfway into the surface, 2 minutes — the invisible protein layer.
- Carve 3 wells and crack a whole egg into each. Cover and poach 5–7 minutes: whites set, yolks molten.
- Herbs over everything, black pepper, and the pan goes straight to the table with toasted bread for mopping.
Nutrition facts
Per serving.
Calories470
Total fat15.3 g
Total carbohydrate51 g
Dietary fiber12.6 g
Allulose0.7 g
Net carbs37.7 g
Protein37.5 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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