Shakshuka is a tasty and nutritious dish under 400 calories that can kick start your day of busy studying or working out. It is full of fiber and protein with limited fat and carbs. Shakshuka’s origins are in north Africa, but it’s ease and versatility have made it popular in tons of brunch spots across the U.S. This can also be one of those dishes you make when you need to purge your fridge of veggies and meats, or your pantry of spices. Here I decided to add my own twist by adding shrimp to it, but you can add other things like bacon, parsley, carrots, za'atar, or anything you like! All you need is one pan and 15 mins to cook.
(Shakshuka prepared by Jelly Pei from the CASU exec board's Food Squad)
Ingredients
1 tomato (diced)
½ onion (diced)
½ yellow bell pepper (diced)
2 eggs
Shrimp 100g
Cilantro 3 leaves (minced)
1 tsp Harissa paste (optional)
1 tsp cumin (optional)
1 tsp coriander (optional)
Salt (to taste)
Pepper (to taste)
Directions
Preheat pan, medium high. Add 1tsp oil.
Add onion and bell pepper. Sweat until soft and fragrant.
Add shrimp and tomato, and stir fry until tomato is softened and juicy.
Season with salt and pepper and optional spices.
Turn to low heat, then crack in the two eggs.
Place lid on pan, cook egg to your liking.
Sprinkle cilantro on top.
Serve.