Shakshuka

Name: Shakshuka
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 794 grams whole tomatoes, crushed with your hands; 1 teaspoons cumin (optional); 6 eggs; 2 cloves garlic, chopped; 1 jalapeno, finely diced (or other chili pepper, optional); 1 Tbsp olive oil; 1 onion, diced; 1 Tbsp paprika; 2 Tbsps parsley, chopped (optional); 1 red pepper, diced (optional); 3 servings salt, pepper and cayenne to taste; 1 Tbsp tomato paste

Need a gluten free, dairy free, and primal main course? Shakshuka could be a tremendous recipe to try. This recipe makes 3 servings with 296 calories, 17g of protein, and 14g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have jalapeno, cumin, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about 5-7 minutes.

Ingredients you will need

Peppers

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic, cumin and paprika and cook, stirring, until fragrant, about a minute.

Ingredients you will need

Paprika

Garlic

Cumin

Add the tomatoes and tomato paste, season with salt, pepper and cayenne to taste, bring to a boil, reduce the heat and simmer until the sauce starts to thicken, about 10-15 minutes.Make 'wells' in the tomato mixture, place the eggs in them and let them cook until the desired level of done-ness. (I like my eggs 'sunny side up' with runny yolks so I let them cook for about 3-5 minutes but if you want the eggs to be more well done you can cover the pan and cook them longer.)

Ingredients you will need

Tomato Paste