Shakshouka is a simple yet sublime dish… of Berber origin, very popular in middle eastern countries. It is generally a breakfast dish, but for me its a wonderful base dish that lends itself to endless possibilities. You can add vegetables, greens, beans, even experiment with different herbs to make a version that appeals to you. Its eaten with bread, and the eggs are only lightly poached and have a runny middle. But me, being averse to goeey yellow yolks, I like the eggs well done…. and I don’t eat bread with it.
I am sharing a basic version of shakshouka with two eggs, for a single portion – makes a filling breakfast or lunch – for when I need my egg protein.
WHAT YOU NEED
1. Heat oil in a skillet, saute onion, garlic, tomato, and bell pepper.
Garnish with fresh coriander, and eat smoking hot, as is – basically without bread if you’re trying to cut down carbs and so forth. Yummyyy!!
As far as the Glycemic Index goes, eggs and egg whites have a GI of zero, and has no potential to raise blood glucose level, making it an ideal protein option for egg eating vegetarians.