Shakshuka meaning "all mixed up" and originating from Tunisia is my feel-warm-all-over word. And this egg dish that is a close reminder of the Mexican huevos rancheros or the Indian Parsi egg does indeed warm you up with the eggs swimming on a gorgeous bed of chili spiked tomatoes.
In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.
Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.
Season with salt and garnish with thyme. Serve hot with bread and salad greens.
http://www.cookrepublic.com/recipe-archive/shakshuka-eggs/
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 341 | ||
Calories from Fat: 217 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 846mg | 260 % | |
Sodium 283.9mg | 10 % | |
Potassium 436.1mg | 11 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 4.2g | ||
Protein 26.4g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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