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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Although I cannot lay an egg, I am a very good judge of omelettes."
-George Bernard Shaw

The refrigerator light goes on...

I had a version of this in a Middle Eastern restaurant. It is a great dish and you can make a big pot of the sauce and reheat it later. Instead of brown rice, this would be great with drained and rinsed chick peas in the bottom of the dish (1/2 of a 15-ounce can per serving), topped with the sauce and then the eggs.

Cayenne Pepper

Cayenne is a species of extremely hot chili pepper. It is small to medium sized (about 2 - 5 inches long) and bright red. Most cayenne grown today is dried and ground into cayenne pepper. Buy ground cayenne in small amounts so that it doesn't lose its fresh flavor. As it ages, it turns from a bright pepper red to a duller brownish red.


 

Shakshouka



Servings = 4 | Serving size =1 cup sauce with 2 eggs

Cooking Time = 135 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

The sauce keeps well. Reheat gently, then top with fresh eggs and broil per the directions.

Serve with Brown Rice

1 tsp olive oil
1 medium onion (finely diced)
1 clove garlic (minced)
1 small jalapeno (finely minced)
1 small red bell pepper (finely diced)
2 small tomatoes (chopped)
1 15 ounce can no salt added diced tomatoes
1/8 tsp cayenne
1 tsp paprika
1/2 tsp turmeric
1/4 tsp salt
1 tsp honey
1/2 cup water
8 large eggs

Shakshouka recipe from Dr. Gourmet
Place a large skillet over medium high heat.

Add the olive oil and then the onions.

Cook for about 5 minutes. Stir frequently.

Add the garlic, jalapeno and red pepper.

Cook for about 2 minutes. Stir frequently.

Add the fresh and canned tomatoes, cayenne, paprika, turmeric, salt, honey and water.

Stir and when the sauce begins to boil cover and simmer for one hour. Stir occasionally.

Remove the lid and simmer for about 45 minutes.

When ready to serve preheat the oven to 325F.

Divide the sauce between 4 shallow oven proof dishes.

Crack two eggs into each dish, on top of the sauce, and place the dishes in the oven.

Cook for about 15 minutes to the desired doneness of the eggs.

Serve.

Nutrition Facts

Serving size = 1 cup sauce with 2 eggs

Servings = 4

.

Amount Per Serving

Calories 227 Calories from Fat 104
  % Daily Value
Total Fat 11g 18%
    Saturated Fat 3g 13%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 423mg 142%
Sodium 447mg 18%
Total Carbohydrates 16g 5%
    Dietary Fiber 4g 15%
    Sugars 10g  
Protein 17g  
Vitamin A 63% Vitamin C 158%
Calcium 11% Iron 19%
Vitamin K 12 mcg Potassium 669 mg
Magnesium 43 mg