Shakshuka Light
This recipe calls for a "fiery" tomato sauce, but I left out the green chiles for a more mild (but still flavorful) version.
Shakshuka
Ingredients:
1/4 cup extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 large bell pepper, diced
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp mild red pepper flakes, or more to taste
2 Tbsp tomato paste
28 oz canned chopped tomatoes, with their juice
1/2 tsp kosher salt
Fresh black pepper, to taste
6 large eggs
2-4 Tbsp roughly chopped fresh parsley
Directions:
Heat the oil in a large nonstick frying pan over low-medium heat. When the oil is hot, add the onion, and saute for 2-3 minutes, until soft. Add the garlic and red bell pepper, and continue to cook, stirring frequently, for 4-5 minutes, until the onion is translucent.
Stir in the cumin, paprika, and red pepper flakes. Mix well, and let the spices cook for 30 seconds. Next, add the tomato paste, and stir that into the mixture.
Finally, add the chopped tomatoes. Reduce heat to simmer. and cook, stirring often, for 15 minutes, or until the sauce comes together and reduces. When most of the liquid has evaporated, remove the pan from the heat. At this point, you could let all of the sauce cool completely, and refrigerate or freeze it in airtight containers.
Transfer half of the sauce into a smaller nonstick frying pan. Make 3 small indentations in the sauce. Crack each egg into a bowl and gently slide it into an indentation, one by one. Cover the pan, and cook until the eggs are as runny, or firm, as you like them (about 10 minutes).
Garnish with chopped parsley, and serve right away.
Adapted from: http://www.theperfectpantry.com/2014/07/recipe-shakshuka-eggs-in-tomato-sauce-vegetarian-gluten-free.html
Allergens: egg
Nutrition (1/3 recipe): 385 calories, 29 g fat, 6 g saturated fat, 372 mg cholesterol, 649 mg sodium, 862 mg potassium, 20 g carbohydrates, 2 g fiber, 4 g sugar, 15 g protein, 62% vitamin A, 180% vitamin C, 16% iron, 11% calcium, 16% vitamin B-12, 23% vitamin B-6, 20% vitamin D, 13% copper, 18% folate, 21% manganese, 26% phosphorous, 25% riboflavin, 11% zinc
Cost (1/3 recipe): $3.30
P.S. The original recipe recommended one egg portion per person, but I think you probably want at least 2 eggs to feel satisfied.
P.P.S. You can freeze the leftover sauce (or share it with a friend).
ShakshukaIngredients:
1/4 cup extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 large bell pepper, diced
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp mild red pepper flakes, or more to taste
2 Tbsp tomato paste
28 oz canned chopped tomatoes, with their juice
1/2 tsp kosher salt
Fresh black pepper, to taste
6 large eggs
2-4 Tbsp roughly chopped fresh parsley
Directions:
Heat the oil in a large nonstick frying pan over low-medium heat. When the oil is hot, add the onion, and saute for 2-3 minutes, until soft. Add the garlic and red bell pepper, and continue to cook, stirring frequently, for 4-5 minutes, until the onion is translucent.
Stir in the cumin, paprika, and red pepper flakes. Mix well, and let the spices cook for 30 seconds. Next, add the tomato paste, and stir that into the mixture.
Finally, add the chopped tomatoes. Reduce heat to simmer. and cook, stirring often, for 15 minutes, or until the sauce comes together and reduces. When most of the liquid has evaporated, remove the pan from the heat. At this point, you could let all of the sauce cool completely, and refrigerate or freeze it in airtight containers.
Transfer half of the sauce into a smaller nonstick frying pan. Make 3 small indentations in the sauce. Crack each egg into a bowl and gently slide it into an indentation, one by one. Cover the pan, and cook until the eggs are as runny, or firm, as you like them (about 10 minutes).
Garnish with chopped parsley, and serve right away.
Adapted from: http://www.theperfectpantry.com/2014/07/recipe-shakshuka-eggs-in-tomato-sauce-vegetarian-gluten-free.html
Allergens: egg
Nutrition (1/3 recipe): 385 calories, 29 g fat, 6 g saturated fat, 372 mg cholesterol, 649 mg sodium, 862 mg potassium, 20 g carbohydrates, 2 g fiber, 4 g sugar, 15 g protein, 62% vitamin A, 180% vitamin C, 16% iron, 11% calcium, 16% vitamin B-12, 23% vitamin B-6, 20% vitamin D, 13% copper, 18% folate, 21% manganese, 26% phosphorous, 25% riboflavin, 11% zinc
Cost (1/3 recipe): $3.30
P.S. The original recipe recommended one egg portion per person, but I think you probably want at least 2 eggs to feel satisfied.
P.P.S. You can freeze the leftover sauce (or share it with a friend).
Comments
Post a Comment