Israeli Shakshuka Recipe
Ingredients
- 8 ripe tomatoes - diced
- 1 red bell pepper - (diced)
- 1 medium onion - (diced)
- 6 eggs
- 1 tbsp olive oil
- ½ cup fat free vegetable broth
- 5 cloves of garlic - (minced)
- 1 jalapeno - (finely diced)
- 1 tbsp tomato paste
- 1 tsp of sweet paprika
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large frying pan over medium high heat, and then add the onion and garlic. Sauté until tender, about 2-3 minutes.
- Add in the bell peppers and continue cooking for about 3 more minutes, stirring occasionally.
- Turn heat down to medium. Add the tomatoes, broth, jalapeños, tomato paste, paprikas, and cumin. Stir well. Cover the pan, and simmer the mixture for 15 minutes.
- Turn the heat down to low. Season with salt, pepper. Allow to simmer, uncovered, for another 5-7 minutes, allowing the liquid to reduce.
- Gently crack the eggs, one at a time, over the tomato mixture, spacing them evenly on top of the sauce.The eggs will cook over easy style on top of the sauce.
- Cover the pan and continue cooking the mixture for another 5 minutes, or until eggs are desired texture (runny, soft, or firm).
Notes
Entire recipe makes 3 servings
Serving size is 2 eggs and 1/3 of sauce
Nutrition
Calories: 271 kcal (14%)Carbohydrates: 24 g (8%)Protein: 15.5 g (31%)Fat: 14.4 g (22%)Saturated Fat: 3.5 g (22%)Cholesterol: 327 mg (109%)Sodium: 203 mg (9%)Potassium: 1124 mg (32%)Fiber: 6 g (25%)Sugar: 14 g (16%)Calcium: 80 mg (8%)Iron: 3.2 mg (18%)