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Shakshuka has become all the rage -- it's easy, it's healthy and now it can be low sodium as well! We've turned it into a sandwich, but if you want to keep your sodium down even further, cut out the bread! A Shakshuka Avocado Sandwich is great because it can serve as breakfast, lunch or dinner. Israelis figured this out a long time ago, but we Americans have only come to this conclusion recently. Even though we are late to the game, we have caught up pretty well.
I first started hearing murmurs abouot Shakshuka when my kids starting going to Camp Moshava. For those who don't know, Moshava is a Bnei Akiva camp -- they live and breathe Israel. And they serve Shakshuka -- all the time. I'll be honest, I am not really a fried egg kind of gal, so when my kids came home asking for this, it didn't really appeal to me personally. What did appeal to me was the fact that my kids could make it on their own. It became a great Thursday night dinner option when I was cooking for Shabbat and didn't want to be bothered. You know, for that night when you announce after being asked "What's for Dinner?" and you answer "You are on your own." Usually this means a bowl of cereal. But these days it sometimes means a Shakshuka Avocado Sandwich.
P.S. The Amazing grill marks on the bread come my Panini Press Sandwich Maker, which I bought from Amazon, but you can easily buy in your local Amazing Savings. (I actually bought one in Amazing Savings but had to return because it wasn't PFOA free and we have a bird in the house...a story for another time.)
Shakshuka Avocado Sandwich
Tried this recipe?Mention @KosherLoSo or tag #KosherLoSo!Ingredients
- 4 Slices Ezekiel 4:9 Low Sodium Bread Or use your own bread, and add in the calculations for sodium
- 1 Avocado Sliced thinly
- 1/2 Onion Diced
- 1/2 Red Pepper Seeded and Diced
- 2 Garlic Cloves Chopped
- 1 Tsp Paprika
- 1/2 Tsp Cumin
- 1/8 Tsp Chili Powder
- 14 oz Hunts Whole Peeled Plum Tomatoes No Salt Added
- 3 Eggs
- Pepper to Taste
- 1/8 Tsp Dried Parsley
Instructions
- Heat olive oil in a large frying pan on medium heat.
- Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
- Season with pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well.
- Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Toast your bread of choice.
- Place sliced avocado on bread, Top with warm Shakshuka.