Shakshuka
Richard Fletcher
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Ethnic:
Israeli
Main Ingredient:
eggs
Categories:
Main
Meal Type:
Breakfast
Food Type:
Vegetarian
Level:Easy
Servings:
3
Prep Time:10 minutes
Cook Time:15 minutes
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My friend Mike introduced me to this fabulous dish. He went to Israel for a business trip and had this dish on his trip. It was around 5 years ago and he said it was one of the best dishes he had on his trip. |
Ingredients
Ingredients
- 6 medium eggs
- 1 tablespoon olive oil
- 2 cloves diced garlic
- 1 large red pepper
- 1 medium diced onion
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/8 teaspoon cayenne
- dash of salt
- 3 medium tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon stevia
Garnish
- 1 tablespoon parsley
Recipe
Heat up cask iron skillet. Add olive oil. When oil is hot sauté the onions until done. Add the pepper and sauté until done. Add the chopped tomatoes and spices. Sauté until done. Crack open the eggs and place a lid over the cask iron pan. Cook until the eggs are done.
| Nutrition Facts | |
|---|---|
| Serving Size 1 shakshuka Servings Per Batch 3 | |
| Amount Per Serving | |
| Calories261 | Calories from Fat 2 |
| % Daily Value * | |
| Total Fat 14g | 21% |
| Saturated Fat 4g | 18% |
| Monounsaturated Fat 7g | |
| Polyunsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 327g | 109% |
| Sodium 216mg | 9% |
| Potassium 951mg | 27% |
| Total Carbohydrate 21g | 7% |
| Dietary Fiber 4g | 17% |
| Sugars 11g | |
| Protein 15g | 31% |
| Vitamin A | 78% |
| Vitamin C | 221% |
| Calcium | 12% |
| Iron | 5% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |