Shakshuka
Entree
Prep time:
10 mins
Total time:
30 mins
INGREDIENTS
- 1 Tbsp olive oil
- 1 sm yellow onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 6 eggs
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 (28 oz) can diced tomatoes
- Salt and pepper to taste
- Optional: parsley and pita bread
INSTRUCTIONS
- Heat olive oil in a large sauté pan over medium heat. Cook onion and bell pepper until onion becomes translucent (~5 min).
- Add garlic and spices and cook an additional minute.
- Pour tomatoes, with juices, into pan. Using a large spoon, break down the tomatoes to create a chunky sauce.
- Season with salt and pepper. Raise heat until the sauce begins to simmer.
- Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cook 5 to 8 mins, or until the eggs are done to your liking. Cover pan to cook the eggs faster.
- Garnish with parsley and serve with pita bread if desired.
NOTES
Want lower sodium? Use no salt added diced tomatoes.
NUTRITION INFORMATION
SERVES:
2
SERVING SIZE:
1/2 recipe
CALORIES:
440
FAT:
22g
SATURATED FAT:
6g
CARBOHYDRATES:
33g
SUGAR:
15g
SODIUM:
890mg
FIBER:
8g
PROTEIN:
24g
CHOLESTEROL:
635mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
