Useful or not so useful: what is shakshuka and can it be eaten every day?

Useful or not so useful: what is shakshuka and can it be eaten every day?

How to cook an Israeli dish and not harm your figure.

Shakshuka is a dish of Israeli cuisine, which is a combination of sauce made of tomatoes fried with hot peppers, onions, spices, and eggs. There are many variations of its preparation – everyone modifies this dish as he likes and adds to the main ingredients what he likes: cheese, different vegetables, herbs, etc. Shakshuka is usually served for breakfast with a slice of bread or pita, a round flat bread similar to flatbread, also common in Israel.

Can shakshuka be eaten on the PP?

Any dish that is considered “proper” in itself can be prepared in such a way that there is little or nothing left of its benefits. Shakshuka is no exception. The initial set of ingredients gives the right to add it to the diet of a person who adheres to PP. After all, tomatoes, peppers, onions and eggs do not represent anything “forbidden”. And the oil on which all this is fried can be used to a minimum.

But if you add caloric cheeses to shakshuka, cook it with a lot of vegetable or butter oil and eat it with a huge piece of bread, then, of course, such a breakfast is not healthy. So it all depends on the way you cook it.

For ideas for other healthy breakfasts, see the video “Championship”.

How to cook PP shakshuka?

You will need (for 2 servings):

• bell peppers (yellow and red) – 2 pcs;
• cherry tomatoes – 2 handfuls;
• tomatoes in their own juice – 1/2 can;
• tomato puree – 2 tbsp;
• onion – 1 pc;
• olive oil – 2 tbsp;
• sweet paprika – 1 tbsp;
• eggs – 4-5 pcs;
• chili pepper to taste;
• salt;
• herbs (parsley or cilantro).

Cut onions and peppers into small cubes. Heat a skillet over medium heat, add oil, onions and peppers. Saute the vegetables for a few minutes until the peppers are soft. Then add paprika, salt and halved cherry tomatoes (you can use regular tomatoes, dice them) and stew for 2-3 minutes. Add tomatoes in their own juice, tomato puree, mix well and stew for another 3 minutes. If the mixture is very thick, add 3-4 tbsp. of water.

Carefully break the eggs into the pan, forming a small depression in the sauce. Then cook for a few minutes, optionally cover with a lid. You can also finish the dish in the oven if your skillet has a metal or removable handle. At the end, garnish with herbs and chili peppers.

Such shakshuka can be eaten for breakfast every day. The main thing is to watch the portion size.