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Kickstart your morning with a burst of flavor and nutrition with our Weight Watchers Zero-Point Classic Shakshuka! This traditional Middle Eastern dish features poached eggs nestled in a savory sautรฉ of onions, red bell peppers, and tomatoes, making it a deliciously satisfying breakfast option. Easy to prepare, simply cook the veggies until tender, create wells for the eggs, and let them poach to perfection. With zero Weight Watchers points per serving, you can indulge without any guilt. Try this versatile and healthy recipe to enjoy a unique twist on breakfast classics!
Ingredients
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- 1 large onion, diced (1 cup, 150 g)
- 1 red bell pepper, chopped (1 cup, 150 g)
- 3 cloves of garlic, minced
- 1 can of diced tomatoes (14 oz, 400 g)
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- Fresh parsley for garnish
Instructions
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Embark on a culinary adventure with these instructions for making Shakshuka. Simmer eggs in a rich, spiced tomato sauce with peppers and onions, creating a vibrant and flavorful dish perfect for breakfast, brunch, or any meal.
Prepare the Vegetables
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Dice the onion and red bell pepper into small, even pieces. Finely mince the garlic cloves.
Sautรฉ the Vegetables
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Add the diced onion to the skillet and sautรฉ for about 5 minutes, or until translucent. Add the chopped red bell pepper and continue to sautรฉ for another 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 to 2 minutes.
Add the Tomatoes and Spices
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Pour in the can of diced tomatoes (with juice). Sprinkle in the ground cumin, salt, and black pepper, stirring to combine. Reduce the heat to low and let the mixture simmer for about 10 minutes to meld the flavors and thicken slightly.
Add the Eggs
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Make four small wells in the tomato mixture, evenly spaced around the skillet, and crack an egg into each well, being careful not to break the yolk.
Finish Cooking
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Cover the skillet with a lid and cook for about 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
Garnish and Serve
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Once the eggs are cooked, remove the skillet from the heat. Garnish with freshly chopped parsley. Serve hot, directly from the skillet, with crusty bread or pita on the side if desired.
Variations and Substitutions for Shakshuka
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Shakshuka variations abound depending on the region. Here are some ideas to customize your dish:
- Flavor Add-ons: Enhance your shakshuka with common additions like olives, feta cheese, or a dollop of yogurt for extra flavor.
- Extra Protein: Incorporate a second protein besides the eggs. Options include beef, chicken, or tofu for a vegetarian twist.
- Spice it Up: Adjust the spiciness to your preference by varying the type and amount of peppers used. Choose from mild bell peppers, moderately spicy jalapeรฑos, or hot chili peppers like serranos or habaneros, depending on your heat tolerance.
Tips and Tricks for Making Shakshuka
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- Use Fresh Tomatoes: Fresh tomatoes provide a richer flavor compared to canned ones.
- Season Generously: Donโt skimp on seasoning. Spices like cumin, paprika, and chili flakes add depth to the dish.
- Thoroughly Sautรฉ the Vegetables: Make sure the vegetables, especially the tomatoes, are fully cooked before adding the eggs. The eggs cook quickly, so the veggies need to be ready.
- Create Individual Wells for Each Egg: Organize the wells so the eggs donโt merge together. Use small eggs to avoid overflowing.
- Cover the Pan: This helps the eggs cook evenly and thoroughly.
- Serve Hot and Fresh: This dish is best enjoyed hot, straight from the pan.
