Shakshuka
Ingredients
The base
-
1
tbsp
Avocado oil
-
½
cup
White onion (diced)
-
2
cloves
Garlic (minced)
-
1
10-oz can
Diced tomatoes with green chilies
-
½
cup
Tomato sauce
-
1
tsp
Paprika
-
1
tsp
Cumin
-
½
tsp
Sea salt
The eggs
The garnish
-
2
tbsp
Fresh parsley (chopped)
Instructions
- Heat the oil in a cast iron skillet over medium-low heat and cook the diced onions until browned.
- Add the minced garlic and sauté until fragrant.
- Stir in the diced tomatoes (with juices), tomato sauce, paprika, cumin, and sea salt, then cover and simmer until thickened.
- Crack the eggs into the pan, ensuring each is surrounded by sauce, and sprinkle with additional sea salt.
- Cover and cook until the egg whites are opaque and yolks are runny, adjusting time to preference.
- Garnish with fresh parsley before serving.
Nutrition Facts (estimated)
Servings
3
Calories
228
Total fat
14.6g
Total carbohydrates
10.6g
Total protein
14.5g
Sodium
0mg
Cholesterol
0mg
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