Shakshuka

This skillet dish is easy to customize. Change out spices or throw in whatever chopped vegetables you have on hand.

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5.0 by 8 people

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  • Makes: 6 servings
  • Serving Size: 1 egg and 2/3 cup tomato mixture
  • Hands On: 15 mins
  • Total Time: 45 mins

Shakshuka

Directions

  1. In a large deep skillet heat oil over medium heat. Add onion, sweet pepper, jalapeno, garlic, cumin, paprika, turmeric, kosher salt, and black pepper. Cook and stir 10 minutes or until vegetables are soft but not browned. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened, stirring occasionally.
  2. Crack eggs, one at a time, into a small dish and carefully pour into sauce. Cover; reduce heat. Cook 5 to 10 minutes or until whites are set and yolks are of desired doneness. Top with feta and cilantro and/or oregano.
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Nutrition Facts (Shakshuka)

  • Per serving:
  • 174 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 192 mg chol. ,
  • 478 mg sodium ,
  • 11 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 9 g pro.
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8 Ratings

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