Bariatric-Friendly Shakshuka With Goat Cheese
This Bariatric-Friendly Goat Cheese Shakshuka is a low carb shakshuka recipe with fresh herbs, creamy chèvre, and poached eggs—ready in 30 minutes!
Ingredients
- 3 Tablespoons Fresh Herbs (Parsley and Cilantro)
- 2 Tablespoons Olive Oil
- 1 Yellow Onion Sliced
- 1 Orange Pepper Thinly Sliced
- 1 Green Pepper Thinly Sliced
- 1 Red Pepper Thinly Sliced
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Cumin
- 1 Teaspoon Dried Chili Flakes
- 1 Teaspoon Sugar Optional
- 1 Pinch Salt
- 4 Large Eggs
- ½ Cup Chevré Goats Cheese
Instructions
- In a medium skillet over medium-low heat, warm olive oil. Add sliced onions and peppers. Sauté slowly until caramelized (about 10–15 minutes), stirring occasionally.
- Add smoked paprika, cumin, and chili flakes. Stir until fragrant, about 30 seconds.
- Stir in stewed tomatoes and bring to a gentle bubble. Taste the sauce. If it’s too acidic, add a small spoonful of sugar. Season with salt.
- Lower the heat. Use a spoon to make 4 small wells in the sauce. Crack an egg into each.
- Gently spoon sauce around the egg whites to help them cook. Cover with a lid and poach for 5–7 minutes, until whites are set but yolks are still runny.
- Remove from heat. Crumble chèvre over the top.
- Scatter your goat cheese shakshuka with fresh herbs.
- Serve immediately with crusty sourdough, warm flatbread, or cucumber ribbons for scooping.
Notes
- Use a lid – Crucial for evenly poaching the eggs in the tomato sauce.
- Caramelize low and slow – Don’t rush the onions and peppers. They add incredible sweetness.
- Customize the yolk – Want jammy eggs? Poach for 6–7 minutes. Softer? Stick to 5.
Nutrition
Calories: 246kcalCarbohydrates: 9gProtein: 13gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 199mgSodium: 201mgPotassium: 307mgFiber: 3gSugar: 5gVitamin A: 2882IUVitamin C: 68mgCalcium: 94mgIron: 3mg
Tried this recipe?Let us know how it was!