Shakshuka: A Middle Eastern Egg and Tomato Dish
Ingredients List
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2 teaspoons vegetable oil
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2 cloves garlic, minced
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1 onion, chopped
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1 zucchini, chopped
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1 (10 ounce) can crushed tomatoes
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4 dashes hot pepper sauce (such as Tabasco®)
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4 eggs
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1 pinch salt
Step-by-Step Instructions
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Heat vegetable oil in a skillet over medium heat. Add garlic and onion, cooking until the onion softens and turns translucent, about 5 minutes. Add zucchini and cook for another 5 minutes. Stir in crushed tomatoes and hot sauce, cover, and let simmer for 10 minutes.
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Create 4 small wells in the tomato mixture and carefully crack an egg into each well. Do not stir. Cover and cook until the eggs reach your desired consistency—about 3 minutes for soft yolks. Gently remove the eggs from the skillet and serve with the tomato sauce.
Nutritional Information (per serving)
| 249 | Calories |
| 15g | Fat |
| 16g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 249 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 4g | 20% |
| Cholesterol 372mg | 124% |
| Sodium 443mg | 19% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 4g | 13% |
| Total Sugars 8g | |
| Protein 16g | 31% |
| Vitamin C 35mg | 39% |
| Calcium 130mg | 10% |
| Iron 4mg | 21% |
| Potassium 749mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5