Post by Loupy on Apr 17, 2016 12:42:02 GMT -7
One-Pan Curried Shakshuka
From: Brittany Mullins @ www.eatingbirdfood.com/
This curried shakshuka, a healthy one-pan dish with poached eggs in a flavorful tomato sauce, comes together quickly and can be served any time of the day!
Serves: 4
Ingredients
2 Tablespoons olive oil
1 large onion, chopped
1 orange bell pepper, chopped
4 cloves garlic, minced
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper
1-2 teaspoons curry powder
¼ teaspoon turmeric
½ teaspoon sea salt
¼ teaspoon ground pepper
28 ounce can diced tomatoes
4-5 eggs
½ cup feta cheese
fresh cilantro and parsley, for serving
Instructions
Heat oil in a large skillet over medium heat.
Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant — about 5 to 10 minutes.
Add cumin, paprika, cayenne, curry, turmeric, salt and pepper.
Give the mixture a stir and cook for about 1 minute more.
Add diced tomatoes to the skillet and bring sauce to a boil.
Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes.
Add feta cheese to the tomato mixture and stir.
Crack eggs into tomato sauce.
You should be able to fit 4-5 eggs in a large skillet.
Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through.
Remove skillet from heat, uncover and let sit for a 1-2 minutes before serving.
Spoon 1-2 eggs along with a big serving of tomato sauce on to each plate.
Garnish with extra feta cheese and fresh cilantro and parsley.
Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.
Nutrition Information
Serving size: ¼ of recipe
Calories: 323
Fat: 17g
Carbohydrates: 30g
Sugar: 11g
Fiber: 7g
Protein: 18g
From: Brittany Mullins @ www.eatingbirdfood.com/
This curried shakshuka, a healthy one-pan dish with poached eggs in a flavorful tomato sauce, comes together quickly and can be served any time of the day!
Serves: 4
Ingredients
2 Tablespoons olive oil
1 large onion, chopped
1 orange bell pepper, chopped
4 cloves garlic, minced
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper
1-2 teaspoons curry powder
¼ teaspoon turmeric
½ teaspoon sea salt
¼ teaspoon ground pepper
28 ounce can diced tomatoes
4-5 eggs
½ cup feta cheese
fresh cilantro and parsley, for serving
Instructions
Heat oil in a large skillet over medium heat.
Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant — about 5 to 10 minutes.
Add cumin, paprika, cayenne, curry, turmeric, salt and pepper.
Give the mixture a stir and cook for about 1 minute more.
Add diced tomatoes to the skillet and bring sauce to a boil.
Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes.
Add feta cheese to the tomato mixture and stir.
Crack eggs into tomato sauce.
You should be able to fit 4-5 eggs in a large skillet.
Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through.
Remove skillet from heat, uncover and let sit for a 1-2 minutes before serving.
Spoon 1-2 eggs along with a big serving of tomato sauce on to each plate.
Garnish with extra feta cheese and fresh cilantro and parsley.
Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.
Nutrition Information
Serving size: ¼ of recipe
Calories: 323
Fat: 17g
Carbohydrates: 30g
Sugar: 11g
Fiber: 7g
Protein: 18g
