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.
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Serving Size: 1 to 6 serving (442g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 323 | ||
Calories from Fat: 203 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 428.5mg | 132 % | |
Sodium 458.1mg | 16 % | |
Potassium 708.1mg | 19 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 8.4g | ||
Protein 20.4g | 29 % | |
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: 323
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