Very much like "Eggs in Purgatory" that italians make, they simply use Paprika, oregano, basil, thyme, black pepper and, hey add jalapenos and more hot sauce to the recipe. Very, very good with warm bread. Sue
In a medium frying pan (i used one that i bought in amazon that is great!), add the olive oil and fry the onion translucent throw in the Garlic too.
Add in the tomatoes and cook for 5 minutes.
Add in the rest of ingredients except parsley, and cook for 15 minutes on a low flame. If it is dry and stick to pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery liquid. Season with salt & pepper to taste.
minutes before serving, make 4 gaps in vegetable mixture and crack in the egg, one at a time. Cover the pan and cook on low flame for 5 minutes. The eggyolks should not be hard but soft cooked, so be careful not to overcook the eggs.
Garnish with parley & serve immediately with bread or just as delicious on this own.
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Serving Size: 1 Recipe (1433g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 917 | ||
Calories from Fat: 388 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.1g | 57 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 1692mg | 521 % | |
Sodium 738.4mg | 25 % | |
Potassium 3975.7mg | 105 % | |
Total Carbohydrate 79.1g | 23 % | |
Dietary Fiber 18.1g | 72 % | |
Sugars, other 61g | ||
Protein 66g | 94 % | |
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: 917
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