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Shakshuka
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Rating: 5/5 (2 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Difficulty: Medium
Cuisine: African
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 93
% Daily Value**
Total Fat 5g
8%
Saturated Fat 2g
2%
Unsaturated Fat 1g
Cholesterol 200mg
67%
Sodium 101mg
4%
Total Carbohydrate 6g
2%
Dietary Fiber 1g
4%
Sugars 4g
Protein 7g
Vitamin A  17%Vitamin C  58%
Calcium  4%Iron  10%
Potassium  10%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Shakshuka

Date Added: February 13, 2020

Ingredients:

8 Tomatoes peeled,seeded,cubed
6 Eggs room temp
2 Onions chopped
1 Green Bell Pepper depending on
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Directions:

1. Cut the peppers open and remove the cores and seeds.

2. Cut them into strips. Slice the onions and cut the tomatoes in half.

3. Fry the onions and peppers in butter or oil in a large frying pan.

4. Season to taste with salt and pepper, and let them stew gently in their own juices.

5. When the peppers are soft, add the halved tomatoes and continue cooking until they, too, are soft.

6. Taste the mixture, adding more seasoning if necessary.

7. Drop the eggs in whole, and cook until set. Season again if necessary, and serve.

8. In some versions, the eggs are not left whole but are stirred and blended with the vegetables to achieve a creamy texture.

Comments on Shakshuka Recipe:

Posted by a Visitor - March 26, 2012
I do mine quite like this recipe
Comment Here:
Dietary Notes:
This recipe is very low-sodium with 101.38mg per serving

This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 58% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Bell Pepper, Tomato, Onion allergies.
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