- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 147.7
- Total Fat: 7.9 g
- Cholesterol: 163.0 mg
- Sodium: 113.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.0 g
- Protein: 7.1 g
Shkshuka (Middle Eastern Egg and Pepper Strew)Submitted by: LIZZYC69
IntroductionA traditional breakfast or dinner meal, served with warm pita for dipping. A traditional breakfast or dinner meal, served with warm pita for dipping.
1 TBS extra virgin olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with parsley and serve with pitas, for dipping.
Serving Size: Makes four servings with one egg each
Number of Servings: 4
Recipe submitted by SparkPeople user LIZZYC69.