| For the shakshuka | ||
|---|---|---|
| ¼ cup | Avocado Oil | |
| 4 cups | Tomatoes, raw, chopped | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| 2 tsp | Paprika, ground, mild (spice) | |
| 1 tsp | Coriander seeds | |
| ½ tsp | Cumin seeds, ground | |
| 1 tsp | Sambal Ulek, Sambal Oelek, Hot Chili Paste | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 6 (ea. 1.76 oz) | Egg, large | |
| For serving | ||
| 2 tbsp | Cilantro, Coriander Leaves, raw | |
| 2½ lb | altogether (view nutrition facts) | |
Preparation
- Serving size:6.70 oz (calculated)Notes: about 3/4 cup of shakshuka, one egg plus tomato sauce
- Add the avocado oil to a deep pan.
- Over medium heat, lightly brown the chopped onion and minced garlic, about 3 minutes.
- Add the paprika, coriander and cumin and cook it for about a minute to let the aroma develop.
- Add the tomatoes, cover with a lid and cook for about 10 minutes.
- Mix in the chili paste and season with salt and pepper. You can add more chili paste if you like it spicy.
- Form evenly spaced wells in the tomato sauce and crack an egg into each well.
- Cover the pan with a lid and cook until the tops of the eggs turn white, about 8 to 10 minutes.
- Serve topped with cilantro.
- Calorie count182 kcal
- % of calories by macros
Fat 70.3 % 128 kcal 14.3 g Net Carbs 10.4 % 19 kcal 4.7 g Dietary Fiber 2.2 % 4 kcal 2 g Protein 17.0 % 31 kcal 7.7 g - Approx. WW SmartPoints™2.8
- Cholesterol 186 mg
- Sodium 274.6 mg
- Fat 14.3 g
- Saturated Fat 2.7 g
- Trans Fat 0 g
- Carbohydrates 6.7 g
- Dietary Fiber 2 g
- Total Sugars 3.7 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 7.7 g
- Calcium 49.2 mg
- Iron 1.6 mg
- Magnesium 23.2 mg
- Potassium 393 mg
- Zinc 0.9 mg
- Vitamin A (Retinol Equivalents) 149.9 mcg
- Vitamin B12 0.4 mcg
- Vitamin C 17.4 mg
- Folate 43.4 mcg
- Folic Acid 0 mcg