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Shashouka

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Ingredients
  Potatoes 6 , scrubbed, unpeeled and diced
  Red bell pepper 1 , thinly sliced
  Green bell pepper 1 , thinly sliced
  Onions 1 , finely chopped
  Tomato sauce 2⁄3 Cup (10.67 tbs)
  Dried chili pepper 1 Small
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Eggs 8
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
Directions

GETTING READY:
1) In a large skillet, olive oil is warmed.

MAKING:
2) Potatoes and bell peppers are sauteed for a few minutes (about 3 minutes), along with onions.
3) Tomato sauce, spices and herbs are added and stirred in well.
4) The contents are sauteed for a few more minutes (about 3 minutes), on low heat.
5) The vegetables are covered and cooked for about 30 minutes.
6) They are stirred at frequent intervals to prevent sticking to the bottom of the pan.
(This dish, till this stage, can be prepared a day ahead and refrigerated for later use).

FINALIZING:
7) When the Shashouka is ready to consumed, it is reheated on medium-low heat and eggs are broken onto the potato mixture.
8) The dish is simmered for about 3-4 minutes and the eggs set completely.
9) Cover and simmer about 3-4 minutes, or until eggs are set.

SERVING:
10) It is served hot, immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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4.36111
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2201 Calories from Fat 860

% Daily Value*

Total Fat 97 g148.7%

Saturated Fat 20.5 g102.6%

Trans Fat 0 g

Cholesterol 1691.8 mg563.9%

Sodium 1641.5 mg68.4%

Total Carbohydrates 274 g91.3%

Dietary Fiber 40.5 g162.1%

Sugars 37.7 g

Protein 82 g164.3%

Vitamin A 181.6% Vitamin C 924.1%

Calcium 54% Iron 126.3%

*Based on a 2000 Calorie diet

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Shashouka Recipe