Shakshuka {Eggs in Spicy Tomato Sauce}
Shakshuka {Eggs in Spicy Tomato Sauce} is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian sauce. This recipe makes 4 servings with 205 calories, 12g of protein, and 10g of fat each. For $1.07 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 11 person found this recipe to be flavorful and satisfying. Head to the store and pick up canned tomatoes, extra virgin olive oil, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Sumptuous Spoonfuls. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is pretty good. Similar recipes include Shakshuka (Eggs in Spicy Tomato Sauce), Shakshuka (Eggs Poached In Tomato Sauce), and Eggs Poached in Tomato Sauce (Shakshuka).
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 28-oz. can of tomatoes (or 2 pint jars of home-canned tomatoes)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon curry powder
4 large eggs
1 Tablespoon extra virgin olive oil
4 large cloves garlic, minced
1 heaping cup chopped kale leaves
Red Robin Seasoning (or salt) and freshly ground pepper, to taste
1 medium onion, peeled & chopped
1/2 teaspoon turmeric
Equipment:
frying pan
Cooking instruction summary:
Heat a frying pan over medium heat and add the olive oil. Swirl it around the pan, then add the onions and saute for a few minutes until the onions are soft. Add the kale, garlic and spices and cook for a couple minutes longer, until the kale is wilted. Pour in the ENTIRE can of tomatoes (with juices), bring to a gentle boil, then reduce heat to a gentle simmer. Cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens.Now, you can make 4 wells in the sauce and crack the eggs into the holes or (if you happen to be cooking for 1 or 2), pour about 3/4 cup of the sauce into each mini-skillet. Make a well in the sauce for the egg and crack the egg in there. Cover the skillet(s) and cook at a low simmer for about 5 - 6 minutes or until the white is set. Sprinkle with a bit of goat cheese and fresh cilantro and serve with Sriracha and toast to soak up those lovely juices.
Step by step:
1. Heat a frying pan over medium heat and add the olive oil. Swirl it around the pan, then add the onions and saute for a few minutes until the onions are soft.
2. Add the kale, garlic and spices and cook for a couple minutes longer, until the kale is wilted.
3. Pour in the ENTIRE can of tomatoes (with juices), bring to a gentle boil, then reduce heat to a gentle simmer. Cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens.Now, you can make 4 wells in the sauce and crack the eggs into the holes or (if you happen to be cooking for 1 or 2), pour about 3/4 cup of the sauce into each mini-skillet. Make a well in the sauce for the egg and crack the egg in there. Cover the skillet(s) and cook at a low simmer for about 5 - 6 minutes or until the white is set. Sprinkle with a bit of goat cheese and fresh cilantro and serve with Sriracha and toast to soak up those lovely juices.
Nutrition Information:
covered percent of daily need
