Shakshuka
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 tablespoon ground cumin
- 1 bay leaf
- 1/4 cup tomato paste
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons canola oil
- 2 1/2 tablespoons sugar
- 1 tablespoon sweet hungarian paprika
- 2 medium yellow onions, chopped
- 1 large green bell pepper, cored, seeded, and chopped
- 1 large jalapeã±o chile, cored, seeded, and chopped
- 7 garlic cloves, finely chopped
- one 28-ounce can whole peeled tomatoes, crushed by hand
- 1 1/2 tablespoons kosher salt
- 1 teaspoon ground caraway
- 1/2 bunch swiss chard, stemmed and chopped, or spinach
- 8 to 12 large eggs
- Carbohydrate 22 g(7%)
- Cholesterol 310 mg(103%)
- Fat 16 g(25%)
- Fiber 6 g(22%)
- Protein 14 g(28%)
- Saturated Fat 3 g(16%)
- Sodium 814 mg(34%)
- Calories 275
Preparation 1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes. 2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top. 3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent. Reprinted from Balaboosta, by Einat Admony, Copyright © 2013, published by Artisan.
Preparation 1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes. 2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top. 3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent. Reprinted from Balaboosta, by Einat Admony, Copyright © 2013, published by Artisan.
