Shakshouka (Poached Eggs in Spicy Tomato Sauce)
You can never have too many morn meal recipes, so give Shakshouka (Poached Eggs in Spicy Tomato Sauce) a try. One portion of this dish contains roughly 13g of protein, 16g of fat, and a total of 271 calories. This recipe serves 4 and costs $1.71 per serving. It is brought to you by Love and Olive Oil. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is liked by 699 foodies and cooks. If you have habanero pepper, olive oil, eggs, and a few other ingredients on hand, you can make it. With a spoonacular score of 75%, this dish is solid. Similar recipes are Shakshouka (Poached Eggs in Spicy Tomato Sauce), Paprika Tomatoes with Poached Eggs (Shakshouka), and Nutrition in Eggs & for Poached Eggs in Tomato Sauce.
Servings: 4
Ingredients:
2 anaheim peppers, seeded and chopped
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes
1 teaspoon cumin
6 to 8 eggs
1/4 cup crumbled feta cheese
1 jalapeño or habanero pepper, seeded and finely chopped
2 tablespoons olive oil
1 onion, chopped
1/2 teaspoon dried oregano
2 tablespoons chopped parsley
1/2 teaspoon salt
1 teaspoon smoked paprika
1/2 cup vegetable broth
Equipment:
frying pan
Cooking instruction summary:
In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve with warm pita bread.
Step by step:
1. In a large, deep skillet, heat oil over medium-high heat.
2. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes.
3. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve with warm pita bread.
Nutrition Information:
covered percent of daily need
