Shakshuka
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INGREDIENTS
INSTRUCTIONS
Quarter your petite red potatoes and cook with olive oil, garlic cloves and salt/pep. Medium-high heat.
After potatoes have softened, move them to the sides of the pan. Add a little more garlic and onion, then ground beef. Ground beef should be seasoned with cumin, paprika, cayenne, and salt/pep.
Once ground beef has browned, and the potatoes are as soft as you want them, drain and add diced tomatoes. If you add too early, the potatoes can’t be fixed easily.
Once enough liquid has evaporated, turn the heat lower and make 3 indents in the meal. Crack eggs into the indents and cover the pan. Let this cook 8-12 minutes depending on how you like your eggs.
Finish with parsley and/or cilantro.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1376g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1502 | ||
| Calories from Fat: 641 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 71.2g | 95 % | |
| Saturated Fat 28.5g | 142 % | |
| Monounsaturated Fat 30.3g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 319.3mg | 98 % | |
| Sodium 715.2mg | 25 % | |
| Potassium 4424.5mg | 116 % | |
| Total Carbohydrate 106.6g | 31 % | |
| Dietary Fiber 9.5g | 38 % | |
| Sugars, other 97.1g | ||
| Protein 106g | 151 % | |
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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. |
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Calories per serving: 1502
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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