Shakshuka
- Yield: 6 servings
- Prep: 5 mins
- Cook: 27 mins
This basic shakshuka includes canned fire-roasted tomatoes.
Ingredients
- 2tablespoons olive oil
- 3cloves garlic, crushed
- 1-- (14-ounce) can diced fire-roasted tomatoes
- 1-- jalapeño pepper, seeded and minced
- 1/2teaspoon paprika
- 1/2teaspoon ground cumin
- 2tablespoons tomato paste
- 1/2teaspoon salt
- 1/4teaspoon Freshly ground black pepper
- 6-- eggs
Instructions
- Heat oil in a large, deep skillet. Add garlic and sauté 1 minute. Add tomatoes, jalapeño, paprika and cumin. Cook, partially covered, 15 minutes. Add tomato paste, salt and pepper; cook 5 more minutes.
- Break eggs into tomato sauce. Cook, partially covered, until egg whites are set, 5 to 7 minutes, or desired degree of doneness.
Recipe adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur.
Nutritional Info *per serving
- Calories 140
- Glycemic Load 0
- Fat 9g
- Saturated Fat 2g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 5g
- Cholesterol 185mg
- Sodium 460mg
- Potassium 140mg
- Carbohydrate 5g
- Fiber 1g
- Sugars 3g
- Protein 7g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 25%
- Calcium 4%
- Iron 10%