Israeli poached eggs, “Shakshuka,” is a warm, saucy satisfying dish. It happens to be a great dish for diabetics, and the whole family can enjoy.
Protein is a must have in a diabetic diet. Protein is essential for regulating blood sugar levels. Eggs are rich in high-quality lean protein and low in carbs, egg whites are another healthy choice for controlling or preventing type 2 diabetes. One large egg white contains about 16 calories and 4 g of high-quality, filling protein, making egg whites a perfect food for blood sugar control, not to mention weight-loss or maintenance.
SERVES 4 – 6:¼ cup olive oil1 medium onion, finely chopped4 garlic cloves, minced2 jalapenos, seeded & finely chopped1 15-ounce can chickpeas, drained2 teaspoons Hungarian sweet paprika1 teaspoon ground cumin1 28-ounce can whole peeled tomatoes, crushed by hand, juices reservedsea salt & freshly ground pepper¾ cup coarsely crumbled feta8 large eggs1 tablespoon chopped flat-leaf parsley1 tablespoon chopped cilantro (optional)
Preheat the oven to 425 degrees. Heat oil in an ovenproof sauté pan over medium-high heat. Add the onion, garlic and jalapenos; cook, stirring occasionally, until the oven is soft, about 8 minutes. Add the chickpeas, paprika and cumin and cook for 2 minutes longer. Bring to a boil then reduce to a simmer on medium-low heat and stir occasionally until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer the ovenproof sauté pan to the oven and bake until whites are set but yolks are still runny, about 8 minutes. Garnish with the parsley and cilantro. Serve with whole wheat pita or side salad for breakfast, lunch or dinner.Author: Jessica P. Cooper HHC, AADP, Health Supportive Chef and Nutrition Educator