Shakshuka
Nutrition Information
  • Serves: 2 servings
  • Serving Size: ½ recipe
  • Calories: 440
  • Fat: 22
  • Saturated Fat: 6
  • Carbohydrates: 33
  • Sugar: 15
  • Sodium: 890
  • Fiber: 8
  • Protein: 24
  • Cholesterol: 635
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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adapted from downshiftology.com
Ingredients
  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, whole
  • 4 garlic cloves, finely chopped
  • 6 eggs
  • 2 tsp paprika
  • 1 tsp cumin
  • ¼ tsp chili powder
  • 1 (28 oz) can diced tomatoes
  • salt and pepper taste
  • 1 bunch parsley
  • Pita bread (on the side)
Instructions
  1. Heat olive oil in a large sauté pan on medium heat. Add bell pepper and onion and cook for 5 minutes until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan. Using a large spoon, break down the tomatoes to create a chunky sauce.
  4. Season with salt and pepper and raise the heat until the sauce begins to simmer.
  5. Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cook for 5 to 8 minutes, or until the eggs are done to your liking. Cover the pan to cook the eggs faster.
  6. Garnish with parsley, serve, and enjoy! Eat with pita bread (optional) or with a fork
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