Shakshuka (Not yet rated)
Submitted by ellie7
Stewed Tomatoes and eggs. A popular Middle Eastern dish that works well for brunch of dinner.
Cal: 339 Fat: 18g Carbs: 32g Protein: 17g Fiber: 7g
More Nutrition...
More Nutrition...
Original recipe serves 2
Directions
Prep: 30 min | Cook: 40 min | Ready in: 1 hr 10 min
- Heat oil in a large skillet over medium heat.
- Add the onion, bell pepper and garlic. Saute for 5 minutes, stirring constantly to avoid burning.
- Stir in the canned tomatoes, cherry tomatoes, and tomato paste.
- Stir in the paprika, coriander, honey, and cayenne pepper.
- Cook for about 5 minutes or until the sauce thickens slightly.
- Make 4 wells in the sauce using the back of a spoon. Break an egg into a bowl, and slide it whole into one of the wells. Repeat with the other 3 eggs to fill all wells.
- Cover the skillet and simmer for 10 minutes for a runny yolk, or 15 for a firm yolk.
- Sprinkle with parsely and serve.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
17
--
10.6
26.3
27.6
141
34.2
10
Calories: 339
Total Sugars: 19.4g
Carb.: 31.7g
Fiber: 6.6g
Total Fats: 18g
Cholesterol: 423mg
Protein: 17.1g
Sodium: 239.4mg
*Data provided by USDA
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