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Shakshuka

Meal: 227 cal Protein: 11 g Carbs: 12 g Fat: 14 g

Serving size 1/6 C 227 cal Protein: 11 g Carbs: 12 g Fat: 14 g

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Lg Onion
  • 1 Lg Pepper , sliced
  • 2 Cloves Garlic , minced
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Cumin
  • 1 Tbsp Ancho Chili Powder
  • 28 Oz Tomatoes , diced w/ juices
  • Salt & Pepper
  • 5 Oz Feta Cheese , diced
  • 6 Lg Eggs
  • Cilantro
  • Hot Sauce

Directions

  1. PreHeat oven to 375F.
  2. Heat oil in large skillet over medium heat.  Add onion and pepper and cook until soft. 
  3. Add garlic and spices and cook until fragrant. Add tomatoes, salt & pepper. Simmer until thickened – appx 10 minutes.
  4. Stir in crumbled feta. Adjust seasoning, as desired.
  5. Gently crack eggs into skillet over tomatoes. Season each egg with salt & pepper. Transfer skillet to oven and bake until eggs are set – 7 to 10 minutes.
  6. Garnish with Cilantro.
  7. NOTES: The North African treasure is traditionally served with pieces of flat bread or toast, which is absolutely lovely. My GF-diet prefers any type of potato – oven roasted, leftover mashed potatoes, or even hash browns. And when I need to up the nutrition and drop the carbs, I thoroughly enjoy this dish over a bowl of fresh spinach.
Sandy
  • Hurdle 9: Prepared Foods
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