Directions:
- Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.
- Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.
- Alternatively, you can make individual portions by ladling some of the sauce into a very small pan and poaching one egg in it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.02 Kcal (770 kJ) | ||
| Calories from fat | 127.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 22% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 855.54mg | 36% | |
| Potassium | 466.21mg | 10% | |
| Total Carbs | 8.08g | 3% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 8.32g | 17% | |
| Vitamin C | 22.5mg | 37% | |
| Iron | 1.2mg | 7% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 84.64 Kcal (354 kJ) | ||
| Calories from fat | 58.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 22% | |
|---|---|---|---|
| Cholesterol | 85.55mg | 62% | |
| Sodium | 393.51mg | 36% | |
| Potassium | 214.44mg | 10% | |
| Total Carbs | 3.72g | 3% | |
| Sugars | 2.22g | 19% | |
| Dietary Fiber | 0.82g | 7% | |
| Protein | 3.83g | 17% | |
| Vitamin C | 10.3mg | 37% | |
| Iron | 0.5mg | 7% | |
| Calcium | 23.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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