Shakshuka

Shakshuka might be my favorite recipe in this book. It's a North African dish that's full of flavor and nutrients, and it's so easy to make that it feels illegal. Shakshuka is a complete meal in a single pot, with all the ingredients cooked together in a large pan and usually served hot straight from it. The tomatoes are a great source of vitamins, folic acid, and potassium, which have all been linked to a reduced risk of cancer.

Shakshuka
4
Servings
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Ingredients

Directions

Recipe instructions Shakshuka

1

Heat the oil in a big frying pan on medium heat. Add the onions and stir until they become soft, which should take about 4 to 6 minutes. Next, add in garlic, chili sauce, cumin, pepper, chili powder, and salt, and cook for an additional 30 seconds. Afterwards add the tomatoes in and stir occasionally until the mixture thickens, this should take between 3 to 5 minutes.

2

Using the back of a spoon, make 4 small openings in the vegetable mixture, then crack an egg into each. Cook the eggs with lid on until the whites are fully cooked, and the yolks start to thicken, but remain soft, about 4 to 6 minutes. Add cilantro on top of the eggs and serve with pita bread.

Nutrition Facts

Calories: 160
Fat: 12 g
Carbs: 7 g
Protein: 7 g
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