Shakshuka
Recipe: #29130
March 01, 2018
Categories: Breakfast, Eggs, Onions, Peppers, 5 Ingredients Or Less, 5-Minute Prep, Brunch, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Canned Tomatoes, more
"From one of our national supermarkets and their free monthly magazine August '17."
Original is 2-4 servings
Ingredients
Nutritional
- Serving Size: 1 (529 g)
- Calories 826.2
- Total Fat - 64.6 g
- Saturated Fat - 26.4 g
- Cholesterol - 557.2 mg
- Sodium - 311.7 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 3.2 g
- Sugars - 6.8 g
- Protein - 49.1 g
- Calcium - 134.7 mg
- Iron - 7.1 mg
- Vitamin C - 44.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat a large non-stick frying pan over medium high heat and add the onion and capsicum and cook, stirring occasionally, for 5 minutes or until the onion softens.
Step 2
Add the tomato and cook, stirring for 5 minutes or until the mixture boils and thickens slightly.
Step 3
Use the back of a spoon to make 4 large indents in the tomato mixture and then carefully crack an egg into each indent.
Step 4
Reduce heat to low and partially cover the pan and cook for 10 minutes for soft yolks or until eggs are cooked to your liking and the sprinkle with parsley leaves and serve.
Tips
No special items needed.
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