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.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 217 (64%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 341
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