Spicy Shakshuka
Nutrition per serving
Calories | 481 kcal |
Protein | 23.6 g |
Carbs | 36.6 g |
Fats | 29 g |
Saturated Fat | 6.4 g |
Monounsaturated Fat | 15.3 g |
Polyunsaturated Fat | 5.1 g |
Sugars | 21.4 g |
Fiber | 11.1 g |
Sodium | 492 mg |
Ingredients
Olive Oil | |
Onion | |
Garlic | |
Tomatoes, Red, Ripe | |
Tomato products, canned, paste, without salt added | |
Chili Powder | |
Cumin Seed | |
Paprika | |
Cayenne Pepper | |
Sugars, powdered | |
Egg(s) | |
Parsley | |
Table Salt | |
Black Pepper | |
Red Bell Pepper (capsicum) |
Preparation
Dice the bell pepper and onion.
Cooking
1. Pour the olive oil into a pan and heat well.
2. Toss in the onion and leave until the onion becomes soft.
3. Add the garlic and sauté until fragrant.
4. Mix the bell pepper and leave for about 7 minutes until soft.
5. Stir in the tomato paste and tomatoes to the pan and combine well.
6. Add the sugar and spices and allow the mixture to simmer for about 7 minutes.
7. Adjust seasonings as required.
8. Break the eggs and add to the mixture.
9. Cover the pan with a lid and allow the mixture to simmer for 15 minutes until the eggs are done and the sauce gets reduced.