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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a skillet, over a high flame. | 2. Coarsely chop the tomatoes, green peppers, and garlic, and throw them into the skillet. | 3. Lower the flame somewhat, and continue frying the vegetables till the tomatoes soften. Stir once in a while and throw a little salt and pepper inches. | 4. Continue cooking, stirring occasionally, for about 7 minutes. | 5. Add the paprika and za'atar and continue stirring. | 6. Keep cooking another 2 minutes and then break the eggs into the skillet. | 7. With a spoon, spoon a bit of the sauce over the yolks so they set a bit. When the whites have cooked through serve the shakshoukah with some crusty bread. | 8. We like this over spaghetti too, with some vegetarian sausage chopped in to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
green pepper red bell	2			-	-	-	-
egg	4			286.0	1.44	25.12	19.02
garlic clove	4		peeled	-	-	-	-
tomato	4		ripe	83.72	18.564	4.368	0.728
salt				-	-	-	-
black pepper			grated	-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
za'atar spice mix	1/2	teaspoon		-	-	-	-

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