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    Shakshuka Recipe (Easy & Traditional)

    poor man's dinner
    ​

    6 servings

    porzioni

    30 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    2 tablespoons olive oil

    1 medium onion (diced)

    1 red bell pepper (seeded and diced)

    4 garlic cloves (finely chopped)

    2 teaspoon paprika

    1 teaspoon cumin

    ¼ teaspoon chili powder

    1 (28-ounce can) whole peeled tomatoes

    6 large eggs

    salt and pepper (to taste)

    1 small bunch fresh cilantro (chopped)

    1 small bunch fresh parsley (chopped)

    Istruzioni

    Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

    Add garlic and spices and cook an additional minute.

    Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

    Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.

    Garnish with chopped cilantro and parsley before serving.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    146 kcal

    Grassi Totali

    9 g

    Grassi Saturi

    2 g

    Grassi Insaturi

    6 g

    Grassi Trans

    1 g

    Colesterolo

    164 mg

    Sodio

    256 mg

    Carboidrati Totali

    10 g

    Fibra Alimentare

    2 g

    Zuccheri Totali

    5 g

    Proteine

    7 g

    6 servings

    porzioni

    30 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    2 tablespoons olive oil

    1 medium onion (diced)

    1 red bell pepper (seeded and diced)

    4 garlic cloves (finely chopped)

    2 teaspoon paprika

    1 teaspoon cumin

    ¼ teaspoon chili powder

    1 (28-ounce can) whole peeled tomatoes

    6 large eggs

    salt and pepper (to taste)

    1 small bunch fresh cilantro (chopped)

    1 small bunch fresh parsley (chopped)

    Istruzioni

    1

    Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

    2

    Add garlic and spices and cook an additional minute.

    3

    Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

    4

    Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.

    5

    Garnish with chopped cilantro and parsley before serving.