Shakshuka - Super Filling Low Cal Breakfast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Israeli recipe for a great breakfast. Alternatively, you can make individual portions by ladling some of the sauce into a very small pan and poaching one egg in it. Ingredients:
1 pound fresh tomatoes, unpeeled and cut in quarters (or one 14-ounce can tomatoes) |
3 cloves garlic, roughly diced |
1 teaspoons salt, or to taste |
1/2 teaspoon sweet paprika |
1 teaspoons tomato paste |
1/8 cup olive oil |
3 eggs |
Directions:
1. Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan.
2. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.
3. Ladle the tomato sauce into a greased 12-inch frying pan.
4. Bring to a simmer and break the eggs over the tomatoes. If desired, break the yolks with a fork.
5. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set.
6. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.
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