North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Traditionally, it’s a tomato-based mixture, reflecting the Mediterranean market. But there are no rules. Here’s an earthy green version made with broccoli rabe, potatoes and peppers. Tomato sauce alongside would not be a mistake, nor would slices of garlic sausage tucked throughout. Featured in: When Tart, Pungent And Funky Mean It’s A Good Brew.
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Serving Size: 1 recipe (719g) | ||
Recipe Makes: 1 | ||
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Calories: 646 | ||
Calories from Fat: 371 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.2g | 55 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 29.7g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 707.3mg | 24 % | |
Potassium 1716.1mg | 45 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 52.2g | ||
Protein 10.4g | 15 % | |
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: 646
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