per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories from Fat 187
% Daily Values*
Total Fat 20.76
Saturated Fat 5.17
Polyunsaturated Fat 2.91
Monounsaturated Fat 10.17
Total Carbohydrate 41.77
Dietary Fiber 7.40
Vitamin A 71.50%
Vitamin C 360.50%
* Nutritional Values are estimated and may vary
Shakshuka is an uber-lean, uber-easy egg dish (effectively poached eggs in a spicy tomato sauce) that originated in the middle east. It's perfect for breakfast, brunch, and dinner, and as a cure for any wicked hangover. Low carb, high in protein, vitamins, minerals, and antioxidants. Original recipe: http://www.leanitup.com/shakshuka-recipe/
Preheat the oven to 375Âº.
Heat olive oil in a large cast-iron skillet over medium/low heat.
Dice the onion and red bell pepper and add to the skillet. Cook for 20-25 minutes until everything is soft.
Add the garlic, cumin, paprika, and cayenne pepper. Stir everything up and cook for 3-4 minutes until the garlic is golden brown.
Pour in the can of tomatoes, salt, and pepper. If youâ€™re using whole crushed tomatoes, mutilate them until theyâ€™re in smaller chunks. Let everything simmer and reduce until it thickens, roughly 10-15 minutes.
ACTION TIME. Crack the eggs in the skillet so that theyâ€™re spread out â€” we used 6, but you can use more/less depending on the number of people youâ€™re feeding. Thereâ€™s plenty of room. Add a sprinkling of salt and pepper.
Pop the skillet in the oven until the egg whites solidify, about 10 minutes. Bake the eggs shorter/longer depending on how runny you like them.
Remove and top with parsley, red pepper flakes, hot sauce, avocado, feta cheese, or just about anything else youâ€™re craving. DONE.