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|
|Calories from Fat: 371 (57%)|
|Amt Per Serving||% DV|
|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 %|
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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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