Shakshuka Poached Eggs
Prep:
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Cook:
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Medium
Ingredients
5 eggs
One small onion sliced
3 chopped garlic cloves
1 sweet red bell pepper sliced in to strips
1 sweet green pepper sliced in to strips
4 puréed tomatoes
2 finely diced tomatoes
3 TBSP canola oil
1 ½ cup water
1 tsp salt
¾ tsp black pepper
1 tsp paprika
½ tsp Cumin
½ cup fresh Cilantro leaves
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5 eggs
1 small onion sliced
3 chopped garlic cloves
1 sweet red bell pepper sliced in - strips
1 sweet green pepper sliced in - strips
4 puréed tomatoes
2 finely diced tomatoes
3 TBSP (45 ml) canola oil
355 ml water
1 tsp (5 ml) salt
¾ tsp (3.75 ml) black pepper
1 tsp (5 ml) paprika
½ tsp (2.5 ml) cumin
8 grams fresh Cilantro leaves
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Rating
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Dietary Therapies
CDED P2
SCD
mSCD
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Heat a deep frying pan with canola oil
- Add the onion, garlic and peppers in to the pan and fry until the vegetables are soft
- Add the tomatoes (both pureed and diced tomatoes) to the pan
- Add all of the spices, and the water. Bring to a boil, then lower the heat and simmer for about 10 minutes.
- Add the fresh chopped herbs and stir until the sauce becomes slightly thick.
- Crack open each egg gently in to the simmering bubbling sauce so that the egg is immersed in the sauce keeping the yolk intact. Cook for 10 minutes.
- Serve the egg with the sauce in a bowl without breaking the yolk.
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Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes BookletUsed with permission from
Rotem Sigall Boneh, RD
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