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Shakshouka

Course: Breakfast/Lunch/Dinner

Prep Time: 20 min

Cooking Time: 20 min

Servings: 4

 

  • 3 tablespoons olive oil
  • 1 ⅓ cups chopped onion
  • 2 cloves garlic, minced, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup thinly sliced bell peppers
  • 4 eggs
  • 2 ½ cups chopped tomatoes
  • 1 hot chili pepper, seeded and finely chopped, or to taste

METHOD

Step 1

Stir in the onion, bell peppers, and garlic to the olive oil in a skillet over medium heat. Cook and stir until the vegetables are softened and the onion is translucent, about five minutes.

Step 2

Stir together the tomatoes, cumin, paprika, salt, and chili pepper in a bowl before adding them to the skillet. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.

Step 3

Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they are firm but not dry, about 5 minutes.

+

You may use drained canned tomatoes instead of fresh, if desired

NUTRITIONAL INFORMATION: 1 portion = 1/4 recipe

Fat 15g Protein 7g  Carbs 13g  Calories 209kcal

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