Spicy Shakshuka

Spicy Shakshuka
  • Cook Time

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  • Ingredients
    8 large EGGS
    3 Tbsp. olive oil
    1 onion, chopped
    1 red pepper, chopped
    2 cloves garlic, minced
    1 tsp. each chili powder, ground cumin and paprika
    1/2 tsp. salt
    1/4 tsp. each pepper and cayenne pepper
    3 tbsp. tomato paste
    5 cups chopped plum tomatoes
    1/3 cup finely crumbled feta cheese
    1/4 cup chopped fresh cilantro

    Yields: 6-8 servings

  • Nutritional Information

    Per serving: 1/8 of Recipe

    Calories: 172

    Total fat: 11 g
    Saturated fat: 3 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 6 g

    Cholesterol: 192 mg
    Sodium: 311 mg
    Carbohydrates: 9 g
    Fiber: 3 g
    Sugar: 4 g
    Protein: 9 g
    Vitamin A: 160 mcg
    Vitamin D: 1 mcg
    Folate: 36 mcg
    Choline: 150 mg
    Calcium: 70 mg
    Iron: 1 mg
    Potassium: 421 mg

    This recipe is an excellent source of choline, and a good source of vitamin A and protein.

Directions

  1. PREHEAT oven to 400°F. HEAT oil in ovenproof skillet set over medium heat. COOK onion, red pepper, garlic, chili powder, cumin, paprika, salt, pepper and cayenne for about 5 minutes or until vegetables start to soften.

  2. STIR in tomato paste; COOK for 1 minute. STIR in tomatoes; BRING to simmer. REDUCE heat to medium-low. COOK, stirring occasionally, for about 15 minutes or until sauce has thickened.

  3. MAKE 8 divots in the sauce with spoon; CRACK egg into each divot. TRANSFER to oven. COOK for 5 to 8 minutes or until eggs are soft-cooked or until desired doneness. GARNISH with feta cheese and cilantro.