SHAKSHUKA (MIDDLE EASTERN BREAKFAST DISH)
This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.
Provided by viking
Categories Breakfast and Brunch Eggs
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
- Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 15.8 g, Cholesterol 372 mg, Fat 14.9 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 442.9 mg, Sugar 8.2 g
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