Shakshuka
Ingredients
The sauce
-
1
tbsp
oil (avocado oil)
-
1
medium
onion, diced
-
1
red bell pepper
chopped
-
2
cloves
garlic, minced
-
1
jalapeño
de-seeded and chopped
-
1
tsp
cumin
-
1
tsp
smoked paprika
-
1
tsp
paprika
-
½
tsp
oregano
-
½
tsp
kosher salt
-
to taste
freshly ground black pepper
-
1
14oz can
diced tomatoes
The eggs
Garnish
-
to taste
cilantro or parsley
Instructions
- Heat oil in a skillet over medium heat.
- Add onion, salt, and pepper, and sauté for 5 minutes.
- Add bell pepper and jalapeño, sauté for another 5 minutes until browned.
- Add garlic and cook for 30 seconds, then add spices, salt, and pepper, stirring for another minute.
- Add tomatoes and their juices, stir well, and simmer for about 10 minutes until thickened.
- Make 4 wells in the sauce and crack eggs into them, spooning some sauce over the whites.
- Cover and cook on low heat for 6-8 minutes until the whites are set.
- Garnish with cilantro or parsley and serve with bread or potatoes.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
16g
Total carbohydrates
20g
Total protein
14g
Sodium
500mg
Cholesterol
370mg
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