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.
1. Heat oil in a large skillet over medium heat
2. Add onion and bell pepper and cook until soft (10 minutes)
3. Add garlic and cook 1 to 2 minutes
4. Stir in cumin, paprika, turmeric and cayenne, and cook 1 minute until fragrant
5. Pour in tomatoes and season with salt, pepper and sugar
6. Simmer until reduced (10 minutes)
7. Gently crack eggs into skillet over tomatoes, season with salt and pepper and cover until eggs are just set, (7 to 10 minutes)
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 172 (72%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||26 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 423mg||130 %|
|Sodium 239.3mg||8 %|
|Potassium 200.8mg||5 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.7g|
|Protein 13.1g||19 %|
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Calories per serving: 239
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