Shakshuka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large Egg, fresh, whole, raw 5 medium whole (2-3/5" dia) Red Ripe Tomatoes 1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 1 tsp Oregano, ground 1 tbsp Basil 3 tsp Kosher Salt (by 65PLUS1) 5 clove Garlic 1 tbsp Canola Oil 30 grams Tomato Paste 1 teaspoon cayenne pepper
1. Saute onion in a large pan on medium heat for about 10 minutes or until softened. Add garlic and stir constantly for 1 minute. Add oregano, basil, salt, and pepper, and stir constantly for another minute.
2. Add tomatoes and tomato paste and stir to coat. Bring to a boil, then lower to a simmer and cook for 10 minutes.
3. Make an opening for one egg, and crack the raw egg into the opening. Create openings and add eggs one at a time in a ring around the outside of the pan. Cook for another 10 minutes with the cover on or until the eggs are done to your liking.
4. Serve with #2ingredientnaanbread or other bread.
Serving Size: 1
2. Add tomatoes and tomato paste and stir to coat. Bring to a boil, then lower to a simmer and cook for 10 minutes.
3. Make an opening for one egg, and crack the raw egg into the opening. Create openings and add eggs one at a time in a ring around the outside of the pan. Cook for another 10 minutes with the cover on or until the eggs are done to your liking.
4. Serve with #2ingredientnaanbread or other bread.
Serving Size: 1
Nutritional Info Amount Per Serving
- Calories: 132.9
- Total Fat: 7.5 g
- Cholesterol: 186.0 mg
- Sodium: 1,080.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.2 g
- Protein: 8.3 g
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