Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne.
Source: New York Times
Heat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
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|Serving Size: 1 Serving (942g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 931 (65%)|
|Amt Per Serving||% DV|
|Total Fat 103.5g||138 %|
|Saturated Fat 41.8g||209 %|
|Monounsaturated Fat 37.5g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 2664.2mg||820 %|
|Sodium 2438.3mg||84 %|
|Potassium 1617.5mg||43 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 24.6g|
|Protein 100g||143 %|
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Calories per serving: 1442
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