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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside. | 2. Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time) if mixture starts to get dry (you should see juices). | 3. Make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set, but yolks are still runny, about 5 minutes. | 4. Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander seed	1 1/2	1/2		8.046	1.4847	0.33399999999999996	0.4798
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
paprika	1 1/2	1/2		9.729	1.8627	0.4878	0.4447
kosher salt	1/2	teaspoon		-	-	-	-
garlic clove	3		peeled	-	-	-	-
poblano chile	1		seeds chopped	-	-	-	-
extra virgin olive oil	2	tablespoons	divided	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
rom tomato	1 1/2	1/2		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.