I made another version of Shakshuka which is lower in carbs. Really, this is the most delightful sauce: good for poaching eggs, fish filets, leftover meat, or a topping for cooked protein. I urge you to try it, I think you'll really like it!
This recipe is based on Shiksa in the Kitchen's recipe, here
and makes four to six servings.
1/4 C (50mL) olive oil
1/2 medium onion (100g), peeled and diced
1 clove garlic, minced
1 medium red bell pepper (or any other color), diced
1 tetra pak Pomi chopped tomatoes (26.46 oz, 750g)
1 Tbs (one good squirt) Heinz Low Sugar Ketchup (sweetened with Splenda)
1 tsp sweet paprika
1 tsp hot, smoked paprika
1 tsp cumin
cayenne pepper to taste (optional - I left it out as the smoked paprika is spicy)
salt and pepper to taste
Warm olive oil in your skillet.
Add onion and sauté for a few minutes.
Add garlic and sauté for a minute or two.
Add bell pepper and sauté for 5-7 minutes.
Add tomatoes and spices, stir and simmer until saucy. If it reduces too much, add some boiling water.
Your shakshuka sauce is now ready to poach eggs, fish, or pour over the protein of your choice. You can add other veggies, spinach or other greens, mushrooms and the like. You can crumble over the top some feta cheese or rounds of chèvre before poaching your eggs, very good!
This sauce is so versatile!
Nutritional Count (calculated by MyFitnessPal: sorry, no fractions given):
Calories: 724; Carbs: 58g; Net Carbs: 40g; Fat: 54g; Protein: 9g; Sodium: 39mg
Per Serving (based on 6 servings):
Calories: 121; Carbs: 10g; Net Carbs: 7; Fat: 9g; Protein: 2g; Sodium: 39mg