Shakshuka Bowl

Shakshuka Bowl is a vibrant and hearty dish featuring poached eggs nestled in a spiced tomato and bell pepper sauce, served over a base of fluffy quinoa. This Kosher American lunch option is not only delicious but also packed with nutrients and flavor.

Ingredients

• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 400 grams
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Eggs - 4 large
• Quinoa - 100 grams, uncooked
• Water - 200 milliliters

Steps

1. Rinse the quinoa under cold water, then combine with 200 milliliters of water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced red bell pepper and onion, cooking for about 5 minutes until softened.
3. Stir in minced garlic and cook for another 1 minute until fragrant.
4. Add the canned diced tomatoes, ground cumin, paprika, salt, and black pepper to the skillet. Stir well and let simmer for about 10 minutes, allowing the sauce to thicken slightly.
5. Using a spoon, create four small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your desired doneness.
6. Once the eggs are cooked, remove the skillet from heat and sprinkle with chopped fresh parsley.
7. To serve, place a scoop of quinoa in each bowl and top with the shakshuka mixture, ensuring each bowl gets a poached egg.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 370 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• High in fiber from quinoa and vegetables, aiding digestion.

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