Shakshuka Recipe Video
Summary
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic cloves | 4 , slice | |
| Onions | 1 Small, chop | |
| Jalapenos | 1 , chop | |
| Canned tomato | 1 Can (10 oz) | |
| Parsley | 4 Ounce, chop | |
| Tomato paste | 2 Tablespoon | |
| Basil | 2 Teaspoon | |
| Salt | 1 Dash | |
| Pepper | 1 Dash | |
| Eggs | 4 |
Nutrition Facts
Serving size
Calories 395 Calories from Fat 231
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 5.4 g26.8%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 440.1 mg18.3%
Total Carbohydrates 27 g8.9%
Dietary Fiber 6.8 g27.1%
Sugars 6.3 g
Protein 19 g37.4%
Vitamin A 136.1% Vitamin C 171.7%
Calcium 22.3% Iron 45.5%
*Based on a 2000 Calorie diet
Directions
1. In a pan, heat the olive oil and garlic.
2. Add the onions and jalapenos and stir.
3. Add the tomato and cook.
4. Add the parsley and basil and continue to stir.
5. Add salt and pepper.
6. Next, add the tomato paste and stir and cover for 5-6 minutes.
7. Add the eggs into the pan without crowding it.
8. Cover and let this cook for few minutes. Tap the egg and make sure it's not wobbly then it's cooked.
SERVING
9. Plate and serve as breakfast with toast.
Chef
