Shakshuka Pizza

Shakshuka Pizza: A 5:2 Diet day dinner

Shakshuka Pizza
Shakshuka Pizza

Shakshuka is a dish of eggs poached  in a spicy chili tomato sauce originally though to come from the middle east. Like any dish, there are countless variations. The term Shakshuka is used loosely here to describe a made up dish that resembles Shakshuka in appearance, but not necessarily in cooking method or flavours.

How’s that for a long winded finger in the face to traditionalist’s out there who would usually point out that this is not a true “Shakshuka” because it doesn’t contain “x” ingredient, or the eggs haven’t been poached in the tomato sauce. 

Shakshuka Pizza
Shakshuka Pizza – 

I was going to make a traditional Shakshuka tonight so I started looking at the ingredients, and realised this was going to be really low in calories if I didn’t up the ante a bit. That’s when I thought about putting it on the Pita bread, and shortly after that, adding the cheese which makes this a sort of Pizza, with Egg. Moving quickly along, I decided to give it a Thai influence because I love Thai food and happen to have some fresh coriander growing on the balcony that needs to be used pretty soon.

That is the inspiration for this in a nutshell. 

Shakshuka Pizza
Shakshuka Pizza – sauce ingredients

Shakshuka Pizza

Ingredients

 400 gram tin of chopped tomatoes
Quick Spray of cooking oil
60 grams chopped red onion (about half medium)
80 grams Diced Red Bell Pepper (about half red pepper)
1 fresh red Chili chopped
2 cloves Garlic minced
1 cm inch Ginger minced
1 tablespoon fish sauce
1 tablespoon Lime Juice
1/4 Tsp chilli powder
1/2 tsp Smoked Paprika
1/2 tst Coriander Powder
1/2 Tsp Cumin powder
2 Medium Eggs
2 6 inch Pita Breads
80 grams grated Mozzerella

 

Shakshuka Pizza
Shakshuka Pizza

Method

For the Sauce
Spray a non stick pan with a quick squirt of cooking oil, and gently fry the onion, garlic, ginger and Bell Pepper for 2 minutes. You only really want to take a bit of the rawness out of the garlic, the other ingredients can remain essentially raw.
Add the Chili, Tinned tomatoes, Fish sauce, Lime Juice, Coriander powder, Paprika & Cumin Powder. Bring to the boil, then reduce to a low simmer and cook for 10 minutes for the flavors to incorporate. Can be left on a gentle simmer for longer if you have the time.
Preheat the Oven to hot, around  250C or hotter if the oven will go that high

Shakshuka Pizza
Shakshuka Pizza

For the assembly.
Place a Pita bread on an oven proof plate, Spoon over half the tomato mixture around the edge of the bread leaving a well in the centre. Crack and egg into the centre of the sauce, and sprinkle over the cheese. Bake for 10-15 minutes or until the egg white is set, the yolk is still runny and the cheese is melted.
Garnish with fresh coriander leaves and sliced Chili.

Shakshuka Pizza
Shakshuka Pizza
Shakshuka Pizza
Shakshuka Pizza

 

How did it taste? Delicious with a good hit of Chili. While the egg was good, I might eave it out and use a little bit of Bacon next time.

 

Shakshuka Pizza
Serves 2
A simple vegetarian dish that packs a lot of flavour into a very satisfying low calorie dish.
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313 calories
52 g
164 g
6 g
15 g
2 g
419 g
1114 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
419g
Servings
2
Amount Per Serving
Calories 313
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 164mg
55%
Sodium 1114mg
46%
Total Carbohydrates 52g
17%
Dietary Fiber 6g
24%
Sugars 10g
Protein 15g
Vitamin A
76%
Vitamin C
191%
Calcium
12%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400 gram tin of chopped tomatoes
  2. Quick Spray of cooking oil
  3. 60 grams chopped red onion (about half medium)
  4. 80 grams Diced Red Bell Pepper (about half red pepper)
  5. 1 fresh red Chili chopped
  6. 2 cloves Garlic minced
  7. 1 cm inch Ginger minced
  8. 1 tablespoon fish sauce
  9. 1 tablespoon Lime Juice
  10. 1/4 Tsp chilli powder
  11. 1/2 tsp Smoked Paprika
  12. 1/2 tst Coriander Powder
  13. 1/2 Tsp Cumin powder
  14. 2 Medium Eggs
  15. 2 6 inch Pita Breads
  16. 60 grams grated Mozzerella
Instructions
  1. For the Sauce
  2. Spray a non stick pan with a quick squirt of cooking oil, and gently fry the onion, garlic, ginger and Bell Pepper for 2 minutes. You only really want to take a bit of the rawness out of the garlic, the other ingredients can remain essentially raw.
  3. Add the Chili, Tied tomatoes, Fish sauce, Lime Juice, Coriander powder, Paprika & Cumin Powder. Bring to the boil, then reduce to a low simmer and cook for 10 minutes for the flavors to incorporate. Can be left on a gentle simmer for longer if you have the time.
  4. Preheat the Oven to 250C
  5. For the assembly.
  6. Place a Pita bread on an oven proof plate, Spoon over half the tomato mixture around the edge of the bread leaving a well in the centre. Crack and egg into the centre of the sauce, and sprinkle over the cheese. Bake for 10-15 minutes or until the egg white is set, the yolk is still runny and the cheese is melted.
  7. Garnish with fresh coriander leaves and some reserved sliced Chili.
Notes
  1. Alternatively, poach the eggs in the sauce as is traditional and serve the Pita on the side. Up to you to do what you want with the cheese.
beta
calories
313
fat
6g
protein
15g
carbs
52g
more
45degrees.co.nz http://www.45degrees.co.nz/

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