I’m a bit late to the party but I had my first shakshuka experience in March at the The Good Egg in Stoke Newington, which inspired me to have a go making up my own version. This classic Middle Eastern dish is a perfect low-carb option for a luxurious weekend breakfast, a lazy lunch or a light, tasty supper.
Traditionally served with a variety of delicious breads depending on which part of the world the recipe is from, I prefer to dish mine up with half a sliced avocado per person for a zero-carb accompaniment. Finish the avocado with a squeeze of lemon and a grind of black pepper.
There are a huge number of different methods and ingredients to use in a shakshuka – check out this fascinating Guardian article for a thorough overview.
While tomatoes are fairly low in carbohydrates and have a low glycemic index, large quantities of tomato sauce raises my blood sugar levels so I tend to inject 1-2 units of insulin (depending on my pre-meal blood glucose) to cover this meal if made for 2 rather than 4.
- 4 eggs
- 1 tin of plum tomatoes
- A handful of cherry tomatoes, washed and halved
- 1 red pepper, grilled and de-skinned
- A handful of chestnut mushrooms
- 3 spring onions
- A handful of kalamata olives, deseeded and halved
- A teaspoon of paprika
- A teaspoon of cumin
- A pinch of cayenne pepper (or to taste)
- A handful of chives, finely chopped
- Avocado to serve
- Squeeze of lemon
- Black pepper
- Olive oil
- Place a large frying pan on a medium heat with a glug of olive oil.
- Slice the spring onions and chestnut mushrooms, and add them to the pan. Sauté for around 5 minutes.
- Slice the red pepper into strips and add to the pan with the kalamata olives and the cherry tomatoes.
- Add the paprika, cumin and caynne pepper to the pan and give it all a good mix together so the vegetables are coated then add the tinned plum tomatoes, season with some black pepper and simmer for 15 minutes.
- Next, make 4 small pockets in the tomato sauce then gently crack the eggs into each. Cover and simmer for around 10 minutes or until the egg whites are no longer translucent.
- Meanwhile halve and slice your avocado and serve with a squeeze of lemon juice and some black pepper.
- When the eggs are baked sprinkle over the chopped chives and serve the shakshuka with the avocado slices.