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Homemade Shakshuka


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Homemade Shakshuka tip

Homemade Shakshuka

Yield: 3-4 servings


  • 2 tsp. cooking oil
  • 5 eggs
  • chopped cilantro (optional)
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves of garlic, thinly sliced 
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 (28-oz) can diced tomatoes 
  • 1 cup feta cheese

·        Instructions

·        Add some vegetable oil to a cast iron skillet and turn the heat to medium. Wait 3 minutes to allow the pan to pre-heat.

·        Add in the garlic. Cook for 1-2 minutes, stirring occasionally. Then add the red bell pepper and diced onion. Cook until the onion is caramelized.

·        Add paprika, cumin and salt and pepper to taste. Stir with the vegetables.

·        Pour in the can of tomatoes and simmer until the tomatoes have thickened (10-15 min). Stir in the crumbled feta.

·        Make little wells in the shakshuka, and crack the eggs directly into the wells.

·        Transfer the skillet to the oven and bake at 375°F for 6-10 minutes. Cook until the eggs are just set but still runny.

·        Nutrition Facts

·        Per serving: Calories: 174  | Carbohydrates: 19.5g | Protein: 16g | Total Fat:  14.2g Saturated Fat: 7.6g | Cholesterol: 266mg | Sodium:  787mg | Dietary Fiber: 5.3g | Potassium: 675 mg

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