Shakshuka
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This easy shakshuka recipe features eggs gently poached in a simmering mixture of tomatoes, onions, garlic and a few warm spices.
Ingredients
Instructions
Heat oil over medium heat in a large cast-iron or other heavy skillet. Add the onion and cook until tender, about four to six minutes. Add garlic, seasonings and chili sauce, if you desire some heat. Cook for 30 seconds, add tomatoes and keep cooking until the mixture is thick, three to five minutes.
Make four wells in the vegetable mixture with the back of a spoon. Break one egg into each well, cover the pan and cook until the egg whites are completely set and the yolks begin to thicken but are not hard, about four to six minutes. Sprinkle with cilantro and serve with pita bread.
Nutrition
- Calories
- 159 calories
- Fat Content
- 12g fat (3g saturated fat)
- Cholesterol Content
- 186mg cholesterol
- Sodium Content
- 381mg sodium
- Carbohydrate Content
- 6g carbohydrate (3g sugars
- Fiber Content
- 2g fiber)
- Protein Content
- 7g protein. <b>Diabetic Exchanges</b>: 1-1/2 fat
