Easy Egg Shakshuka
Author: Mary Ann Wietbrock RN MSN ACNS BC
Nutrition Information
- Serves: 1
- Serving size: 1
- Calories: 225
- Fat: 0.2
- Saturated fat: 1.5
- Unsaturated fat: 3.5
- Trans fat: 0
- Carbohydrates: 14
- Sugar: 0
- Sodium: 225
- Fiber: 1.2
- Protein: 20
- Cholesterol: 185
Recipe type: North African Egg Dish
Prep time:
Cook time:
Total time:
A great way to use what you have and make a tasty dish for one. Double as needed for the family
Ingredients
- 1 tbsp olive oil
- ¼ cup chopped onion
- ¼ cup chopped bell peppers
- 1 tbsp chopped cilantro, divided
- ½ chopped garlic clove
- pinch of cumin, paprika, red pepper flakes, salt, pepper
- ½ cup fresh or canned chopped tomatoes
- ¼ cup beans of any type. I used kidney beans
- 2 eggs
Instructions
- Saute onions and peppers. Add cilantro, garlic and spices.
- Add tomatoes and beans. Simmer and stir for 2 minutes
- Create 2 spaces in the pan and break the eggs into the center to poach the eggs
- Egg whites will cook faster by using the spatula to break only the egg whites
- Be careful to not break the egg yolks.
- Simmer slowly so not to burn the food, till egg whites are done, about 4-5 minutes
- Garnish with cilantro and mozzarella cheese
- Serve in the cooking pan to reduce extra dishes and keep your food warm.
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