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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. In a large, deep skillet, heat oil on medium. Add onion and saute, stirring occasionally, until softened, about 3 minutes. Add garlic and saute for 1 minute. Add potatoes, cumin, coriander, paprika and salt and saute for 1 more minute. | 2. Add tomatoes with juices, artichokes, red peppers and 1/2 cup water. Stir to combine, increase heat to medium-high and bring to a boil. Cover and cook until potatoes are tender, about 25 minutes. | 3. Reduce heat to medium-low and stir in parsley. Carefully crack eggs into skillet over top of potato mixture. Cover and cook for 5 minutes, until eggs are just set. Garnish with additional parsley and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
yellow onion	1	cup	chopped	114.84	6.8382	0.8265	9.396
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
baking potato	2		peeled diced	302.6	0.0	67.32	1.7
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
paprika	1/2	teaspoon	smoked	3.2430000000000003	0.6209	0.1626	0.1482
kosher salt	1/4	teaspoon		302.6	0.0	67.32	1.7
tomato	1	box	diced Chopped	-	-	-	-
artichoke heart	12	ounces	quartered frozen	302.6	0.0	67.32	1.7
red pepper	1/2	cup	roasted sliced	30.0	6.6075	1.4025	0.33
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
egg	4			286.0	1.44	25.12	19.02

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