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Shakshuka in a PanShakshuka

(With the Pita Bread)

Calories 256 (25% from fat)
Fat 7 gram
Saturated Fat 1.6 gram
Trans Fat 0 gram
Cholesterol 185 mg.
Sodium 594 mg.
Carb. 36 gram
Fiber 5 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 14 gram

(Without the Pita Bread)

Calories 126 (43% from fat)
Fat 6 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 185 mg.
Sodium 394 mg.
Carb. 11 gram
Fiber 2 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 7 gram


2 cups onion, chopped

2 medium tomatoes (about 4.3 oz. each), chopped

olive oil cooking spray

1 garlic clove (1 tsp), minced

1 tsp. cumin, ground

1 tsp. black pepper

1/2 tsp. chili powder

1/2 tsp. salt

1 tsp. Sriracha chili sauce or hot pepper sauce – OPTIONAL

4 large whole eggs

1/4 cup chopped fresh cilantro

4 whole wheat pita breads, toasted
(We used Toufayan Organic Sprouted Whole Wheat Pita.)

This is a flavorful dish of eggs poached in a spicy sauce of tomatoes and other vegetables, originally from North Africa.

1. Cut up the onion and tomatoes and set them aside.

2. Heat a 10-inch non-stick frying pan over medium heat. Once it's hot, lightly coat with the olive oil cooking spray and add the onions in. Cook and stir until tender for about 4-6 minutes.

3. Stir in the next five ingredients, garlic, cumin, pepper, chili and salt. Mix together and cook for another 30 seconds. (Add the Srirach chili or hot pepper sauce at this point if you want it a little hotter.)

4. Add the tomatoes and cook until things start to thicken up, about 3-5 minutes.

Shakshuka in a Pan
Shakshuka cooking covered.

5. With the back of a spoon, make 4 wells in the onion/tomato mixture. Beak one large egg into each well. Cover and cook for another 4-6 minutes, until the the whites are set and the yolks begin to thicken.

6. Divide into 4 servings and sprinkle fresh cilantro over the top. Serve with a piece of toasted pita bread.

Yield: 4 Servings



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