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eggs poached in tomato

How to make Shakshuka


  • Author: Mila Clarke Buckley
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Low Calorie

Description

A delicious breakfast of poached eggs in tomato sauce.


Ingredients

Units Scale
  • 4 eggs
  • 2 large tomatoes (roughly the size of a honeycrisp apple)
  • 1 tsp paprika
  • 3 cloves garlic
  • 1/4 cup chopped parsley
  • olive oil
  • Salt and pepper to taste


Instructions

  1. Begin by heating a pan over medium high heat. 
  2. Add olive oil to your pan. 
  3. In a blender, blend garlic, tomato and spices together. You want to leave some texture, so don’t blend it completely smooth.
  4. Add your sauce to your pan and let it cook until the sauce turns a deep orange/red color and thickens a little bit, about 5 minutes.
  5. Turn the stove down and let the sauce simmer on low heat, about 5 minutes.
  6. Crack your eggs directly into the pan.
  7. Cover with a lid and cook for for 5 more minutes (more if you’d like a harder/well done egg).
  8. Turn the heat off completely. 
  9. Season the eggs with salt, pepper and finely chopped parsley. 
  10. Enjoy!

Notes

  • You can dip some great bread into this shakshuka, or feel free to eat it by the spoonful.
  • Prep Time: 5
  • Cook Time: 10
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1/2 pan
  • Calories: 243
  • Sugar: 4.5 g
  • Sodium: 1317.9 mg
  • Fat: 17 g
  • Carbohydrates: 9.1 g
  • Fiber: 2.5 g
  • Protein: 14.5 g
  • Cholesterol: 372 mg

Keywords: breakfast, poached eggs, shakshuka

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