It's breakfast time! Traditionally a breakfast meal in the Middle East, Shakshuka is so simple to make, full of great flavor, and a big-time crowd pleaser. If you wanted to double or triple up the recipe and host a brunch at your place, this is a great option! And if you want to make it more decadent, top it with crumbled feta once it's done! (Remember - all of our SoMoved recipes can be found loaded into MyFitnessPal so you can make them, measure them, eat them, and track them!)
Serving size: This recipe makes 1 serving
Macronutrient Balance: 17g Protein / 15g Fat / 16g Carbohydrates
2 eggs - bring to room temperature
1 oz yellow onion- finely chopped
1 garlic clove - minced
6 oz tomato - grated
1 tsp olive oil
1 tsp tomato paste
1/8 cup water
1/4 tsp cumin
salt and pepper to taste
garnish with finely chopped parsley - optional
In a small skillet, heat olive oil and sauté onion for 2 minutes until translucent. Add garlic for an additional minute until fragrant. Add grated tomato, tomato paste, water and seasoning and mix. Stir occasionally for 2 minutes.
Crack eggs in the center of the tomato sauce and cook on medium heat for 6 minutes.
Turn to low heat, cover and cook for an additional minute.
Remove from heat and add crushed black peppercorn and chopped parsley.
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