This past weekend, my friend Srinivas Alladi made an awesome Shakshuka for a bunch of us in the Poconos. I was so inspired, I had to try out an easy, low sodium version of this iconic North African/Middle Eastern dish. At the most basic level, it is simply eggs poached in a spicy, tangy, tomato based sauce. Here is my attempt at making this as flavorful as possible while limiting the sodium. This one is a winner!
Ingredients
- A quarter of a red onion, finely chopped
- Assorted colorful bell peppers, diced
- 2 medium fresh tomatoes, chopped
- Handful of corn
- 4 tbsp No Salt Added Salsa (Love the Trader Joe’s Fire-Roasted Tomato Salsa)
- 1 tsp Cumin powder
- 1/2 tsp Chili powder
- 1/2 tsp Garlic powder
- Freshly ground black pepper
- 2 eggs per person
- 1 tbsp olive oil
Method
- Start with your favorite sauté pan over medium heat. Add the oil and let it heat up.
- Add the onions and sauté for a few minutes till they start to brown.
- Now add in the peppers, the corn and the tomatoes, and cook for a couple of minutes.
- Then add the salsa. Cover and let simmer till a nice thick sauce forms.
- Uncover and add in all the spices. Continue to simmer over low heat.
- Make small “cups” in the sauce and break eggs carefully into those so that the eggs are nestled in the sauce.
- Cover and poach the eggs for 5-10 minutes on low heat to your desired level of doneness. If you like your eggs runny, 5 minutes should be enough. Otherwise go closer to 10 minutes.
- Uncover, top with your garnish of choice, and take the pan off the heat.
Serve the Shakshuka immediately with toast, tortillas, pita bread or anything that would just soak up the lovely flavors in the sauce. If you must, Salt the plate!