Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew

Name: Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion; 1 cloves garlic; 3 bell peppers; 1 jalapeño pepper; 1.25 pounds plum tomatoes; 1 teaspoon coarse salt; 1 teaspoon ground cumin; 1.5 teaspoons caraway seeds; 2 teaspoons paprika; 1 tablespoons optional: harissa; 3 large eggs

Ready in : 45 mins

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.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

WHOLE 30

Ingredients

olive oil

3 tablespoons

onion

1 large

garlic

1 cloves

bell peppers

3

jalapeño pepper

1

plum tomatoes

1.25 pounds

coarse salt

1 teaspoon

ground cumin

1 teaspoon

caraway seeds

1.5 teaspoons

paprika

2 teaspoons

optional: harissa

1 tablespoons

eggs

3 large

Cooking in Steps

1
Add the olive oil to a medium-sized skillet over medium-high heat.

olive oil

frying pan
2
Add the onion and garlic and saut until soft and translucent (about 5 minutes).

garlic

onion
3
Add the peppers and caraway seeds. Saut until the peppers are crisp-tender (about 5 minutes).

caraway seeds

peppers
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).

hot sauce

tomato

harissa

paprika

turmeric

cumin

salt
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.

pepper

tomato

egg yolk

egg

ramekin

frying pan
6
Bake in a preheated oven at 400 degrees F. until the eggs are set to your liking (for soft yolks, about 10 minutes).

egg yolk

egg

oven
7
Serve with brown rice or pita.

brown rice

pita