Shakshuka #OurFamilyTable

Perfect for Breakfast, Lunch or Dinner, life doesn't get much better or more tasty than this egg in a spiced tomato sauce dish known as Shakshuka.

The From Our Dinner Table Group is sharing easy Middle Easter recipes today........

Easy Middle Eastern Food Recipes

• Ghorayeba by Hezzi-D's Books and Cooks
• Kufta in Tahini Sauce with Efficiency Tricks by Art of Natural Living
• Nan e Barbari | Persian Flat Bread by Karen's Kitchen Stories
• Palestinian Musakhan Made Easy by Pandemonium Noshery
• Shakshuka by A Day in the Life on the Farm
• Tabbouli by That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

I love Middle Eastern Food and share it quite often. In fact, this is not the first time I have shared Shakshuka.  I also shared up this version made with beets that was absolutely to die for!!!

I served up today's version, made with tomato sauce, as Brinner.  I made up some homemade pitas and opened a bottle of wine from Cahors.  It was a perfect, casual, weeknight meal.

If you like Middle Eastern food you may also want to check out these recipes.  These Middle Eastern Potatoes would also be an great side dish for the Shakshuka.  These Date Glazed Kebabs are one of my all time favorite.  Majadara often makes an appearance on Meatless Mondays.  And these Stuffed Grape Leaves are amazing.

Now I am off to explore what the others are sharing today.  Print out my recipe below and come join me......

#MiddleEastern, #eggs, #tomatoes, #sauce, #breakfast, #lunch, #brinner, #Vegetarian, #meatless,

Entrees, Breakfast, Lunch, Dinner, Meatless, Vegetarian, Eggs

Middle Eastern

Yield: 3 servings

Author: Wendy Klik

Shakshuka

Perfect for Breakfast, Lunch or Dinner, life doesn't get much better or more tasty than this egg in a spiced tomato sauce dish known as Shakshuka.

prep time: 5 Mcook time: 25 Mtotal time: 30 M

ingredients:

• 1 T. olive oil
• 1/2 of a sweet onion, chopped
• 4 cloves garlic, minced
• 2 t. cumin
• 2 t. paprika
• 2 (15 oz) cans diced tomatoes
• 2 T. tomato paste
• sugar, salt and pepper, to taste
• 6 eggs

instructions:

How to cook Shakshuka

1. Heat the olive oil in a large skillet over med high heat and cook until translucent.  Add the garlic and cook briefly before seasoning with the cumin and paprika.  Add the tomato paste and stir to coat.  Add the tomatoes with their juices and bring to a boil.  Cook and stir for 5 minutes or so.  Taste and season with salt and pepper.  Add a little sugar if the sauce is too acidic for your taste.  Cook for another few minutes, taste and adjust seasonings if necessary.
2. Make shallow impressions in the sauce with the back of a spoon, reduce heat to a simmer, and place an egg in each depression.  Cover and cook until eggs are to your liking and whites are no longer translucent, about 10 minutes.
3. Serve with bread for dipping and gathering sauce.

Calories
250.64

Fat (grams)
14.95

Sat. Fat (grams)
3.86

Carbs (grams)
15.53

Fiber (grams)
4.13

Net carbs
11.40

Sugar (grams)
9.30

Protein (grams)
15.19

Sodium (milligrams)
401.05

Cholesterol (grams)
372.00

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