Shakshuka with Focaccia

Start your morning with something spicy.

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3.5 by 6 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Shakshuka with Focaccia

Directions

  1. For sauce: In a large skillet heat 1 Tbsp. of the oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt, crushed red pepper, and black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, 12 to 15 minutes or until tomato juice begins to thicken, stirring and crushing tomatoes occasionally with the back of a spoon.
  2. Crack an egg into a small bowl or cup and slip egg into sauce. Repeat with remaining eggs; reduce heat. Simmer, covered, 5 minutes or until egg whites are set and yolks are thickened.
  3. Drizzle eggs with remaining 1 Tbsp. oil before serving and sprinkle with basil. Serve with flatbread.
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Nutrition Facts (Shakshuka with Focaccia)

  • Per serving:
  • 310 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 186 mg chol. ,
  • 691 mg sodium ,
  • 29 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 13 g pro.
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Reviews (2)

6 Ratings
449 Days Ago
2.0
What can you replace the flatbread with if you don't eat bread?
595 Days Ago
4.0
I love this . It's a perfect meal for Lent. Makes a great brunch meal.

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