Shakshuka

Name: Shakshuka
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 794 grams whole peeled tomatoes; 118 milliliters packed cilantro, roughly chopped; 1 teaspoon cumin; 1 Tbsp dried chili flakes; 5 to 6 eggs; 3 servings Kosher salt and freshly ground black pepper; 3 Tbsps olive oil; 237 milliliters medium onion, thinly sliced (about; 1 serrano pepper, minced

Shakshukan is a gluten free, dairy free, and primal main course. One portion of this dish contains about 15g of protein, 20g of fat, and a total of 325 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 3. Head to the store and pick up onion, kosher salt and pepper, chili flakes, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oil in a 12-inch skillet over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and pepper and a pinch of salt, stirring until they soften, about 3 minutes.

Ingredients you will need

Pepper

Onion

Salt

Add the garlic, chili flakes, and cumin, and cook, stirring, until fragrant, about 1 minute.

Ingredients you will need

Red Pepper Flakes

Garlic

Cumin

Add the tomatoes, wait a few minutes for them to warm up then break them apart with a potato masher into rough pieces. Reduce to the heat to medium low and allow to cook and thicken for about 15 minutes. Season to taste with salt and pepper.

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Salt And Pepper

Tomato

Potato

Equipment you will use

Potato Masher

Carefully break the eggs into the sauce, spacing them apart so they don’t overlap, lower the heat, cover and allow to gently cook until set to desired texture, 8 to 15 minutes.

Ingredients you will need

Sauce