Low Sodium Shakshuka – Eggs Poached in a Spicy Tomato Sauce
Want to really impress your family and friends? Make them a pan of low sodium Shakshuka! Nope, I didn’t sneeze there, it is an extremely tasty egg dish that can be served up any time of the day. I love tomatoes any time I can get them. The summer months here mean that I can grab them fresh off the vine from our backyard garden. If you don’t have access to fresh, you can go the canned route, but you need to find the lowest sodium canned tomatoes that you can.
Make It The Star of Brunch
Shakshuka is off the hook with spices and flavors that you will never miss the salt. This is perfect for a brunch or even sophisticated enough for dinner. If you can find low sodium pita or naan bread, it is perfect to mop up any leftover sauce.
Brunch can be heart healthy when you have low sodium choices. I would pair the Shakshuka with my low sodium Bloody Mary. I have a few other brunch ideas as well. Do you like pancakes? Sturdiwheat makes a low sodium pancake mix. If these eggs are too spicy for your palette, you should try my low sodium Zucchini Frittatta. For another global flavor, you can go Cuban and check out my low sodium Cuban Coffee and Sweet Toasts.
The Recipe For Low Sodium Shakshuka
- 1 tbsp olive oil
- 1/2 medium yellow or white onion peeled & diced
- 2 cloves garlic minced
- 1 medium red bell pepper chopped
- 4 cups ripe diced tomatoes (I like Romas) or 2 cans (14 oz. each) Salt Free diced tomatoes
- 2 tbsp balsamic vinegar
- 1 tsp chili powder salt free
- 1 tsp cumin
- 1 tsp paprika
- Fresh ground black pepper to taste
- 1 tsp cayenne pepper (or more to taste it should be spicy!)
- 1 tsp Tabasco sauce or low sodium hot sauce of choice
- 6 eggs
- 2 tsp fresh chopped chives (optional for garnish)
Heat the olive oil in a deep, large skillet or sauté pan on medium.
Add chopped onion, sauté for a few minutes until the onion begins to soften.
Next, add garlic and bell pepper, sauté for 5 minutes over medium until softened.
Add tomatoes and vinegar to pan, stir till blended.
Add the paprika, cumin, chili powder, cayenne, black pepper and Tabasco Sauce.
Stir well, and allow mixture to simmer over medium heat for another five minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will poach (cook "over easy") right there on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Watch the pan to make sure that the sauce doesn't reduce too much, which can lead to burning.
Garnish with the chopped parsley, if desired.