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Shakshuka
Course:
Breakfast
Cuisine:
North African
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
people
Calories:
237
kcal
Author:
Neha Mathur
A middle eastern eggs recipe, made with eggs poached in spicy tomato sauce.
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Ingredients
2
tablespoon
Olive oil
8-10
cloves
Garlic
chopped
1
cup
Onion
chopped
2
cups
Tomato
chopped
1
cup
Bell peppers
thinly sliced
Salt to taste
1
teaspoon
Red chili powder
1
teaspoon
Roasted cumin powder
2
teaspoon
Honey
1
teaspoon
Dried thyme
7
Eggs
Fresh coriander
for garnishing
Instructions
Heat olive oil in a cast iron pan. ( If cast iron pan is not available, use ant other pan. )
Firstly, add garlic and cook till slightly browned.
Now, add onions and fry for a minute.
Next, add tomatoes and bell peppers.
Then, add a cup of water and cook till bell peppers and tomatoes are cooked.
Lastly, add salt, red chili powder, cumin powder, honey and coriander powder.
Cook for 3-4 minutes on high heat.
Add half cup water and cook for a minute.
Break eggs on top.
Simmer the heat and let the eggs cook.
You can cover the pan at this stage.
Garnish with fresh coriander.
Serve with a loaf of bread on the side.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
15
g
|
Protein:
12
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Cholesterol:
286
mg
|
Sodium:
130
mg
|
Potassium:
466
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
2403
IU
|
Vitamin C:
63
mg
|
Calcium:
83
mg
|
Iron:
3
mg