Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 60.88
- Health score: 15.00
- Weight Watcher points: 5.00
Summary
Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew requires roughly 45 minutes from start to finish. This hor d'oeuvre has 224 calories, 8g of protein, and 15g of fat per serving. For $1.66 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista requires olive oil, plum tomatoes, jalapeño pepper, and bell peppers. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1 foodies and cooks. With a spoonacular score of 52%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Asparagus, sweet potato and tomato shakshouka, Shakshouka (Poached Eggs in Spicy Tomato Sauce), and Shakshouka (Poached Eggs in Spicy Tomato Sauce).
Ingredients
olive oil3 tablespoons
onion1 large
garlic1 cloves
bell peppers3
jalapeño pepper1
plum tomatoes1.25 pounds
coarse salt1 teaspoon
ground cumin1 teaspoon
caraway seeds1.5 teaspoons
paprika2 teaspoons
optional: harissa1 tablespoons
eggs3 large
Instructions
Step 1
Add the olive oil to a medium-sized skillet over medium-high heat.
Step 2
Add the onion and garlic and saut until soft and translucent (about 5 minutes).
Step 3
Add the peppers and caraway seeds. Saut until the peppers are crisp-tender (about 5 minutes).
Step 4
Add the tomatoes, cumin, salt, tumeric, paprika and the harissa or hot sauce if youre using. Bring to a boil, then reduce to medium-low heat and cook, stirring occasionally, until the tomatoes are soft (about 15 minutes).
Step 5
Use the back of a spoon to make indentations in the stew for the eggs. Carefully break the eggs one at a time into a small dish and slide each carefully into each indentation. Cover the pan and cook over low heat until the eggs are set to your liking (for soft yolks, about 5 minutes). If you prefer, divide the tomato and pepper mixture between 3-4 ovenproof ramekins. Make an indentation in the middle of each and add the eggs.
Step 6
Bake in a preheated oven at 400 degrees F. until the eggs are set to your liking (for soft yolks, about 10 minutes).
Step 7
Serve with brown rice or pita.
Categories
Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, lacto ovo vegetarian, whole 30
Occasions: fall, winter