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Egg & Tomato Stew (Shakshuka Mini)

A recipe from Israel.

🇮🇱 IsraelhighProteinonePoteggStewspicyOptioncomforting
Egg & Tomato Stew (Shakshuka Mini)

Nutrition (per serving)

420Calories
22 gProtein
18 gCarbs
30 gFat
8 gSugar
1400 mgSalt

Ingredients

  • 2 tbsp Olive oil
  • ½ medium (sliced) Onion
  • 2 cloves (sliced) Garlic
  • 2 medium (diced) Fresh tomato
  • 1 tsp Tomato paste
  • 1 tsp Paprika (sweet)
  • ½ tsp Cumin (ground)
  • ¼ tsp Cayenne or schug
  • ½ tsp Salt
  • 2 large Eggs
  • 1 tbsp (chopped) Fresh parsley

Method

  1. Heat olive oil in small skillet or pot → sauté onion and garlic 4 min.
  2. Add tomato paste, paprika, cumin, cayenne/schug and salt → cook 1 min.
  3. Add diced tomatoes → simmer 8–10 min until thickened.
  4. Make 2 wells in sauce → crack eggs into wells.
  5. Cover → cook 4–7 min until whites are set but yolks still runny.
  6. Sprinkle parsley → serve straight from the pan with bread or pita.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.