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January 7, 2020 <600 calories/serving

Shakshuka with Brussels Sprouts

Shakshuka is one of those meals that offers tons of flavor, super comforting, and easy to make. That’s a win in our book. This is a perfect dish for substitutions if you have other veggies in your fridge that you need to prepare!

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Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Course: Main Course
Keyword: Quick
Servings: 4 (click to scale)

Ingredients

  • 1-1/3 Tbsp olive oil divided
  • 4 oz yellow onion
  • 1 tsp fresh garlic peeled, minced
  • 1 each green bell pepper diced
  • 2 Tbsp tomato paste
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/8 tsp ground cayenne pepper
  • 26 oz canned diced tomatoes, no added salt
  • 2 Tbsp fresh cilantro
  • 4 each egg
  • 6 oz Brussels sprouts
  • <1/8 tsp kosher salt
  • <1/8 tsp ground black pepper
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Instructions

  • In a deep skillet or sauté pan, sauté onions and peppers together in 1 Tbsp olive oil over medium high heat. Add garlic and sauté for 2-3 minutes. Add tomato paste and stir thoroughly. Allow the paste to caramelize slightly.
  • Add the diced tomatoes and spices and stir well. Reduce heat to medium low and allow mixture to simmer to marry flavors and heat through.
  • Cut Brussels sprouts in half and cook in boiling water for 3 minutes. Drain well. Toss with 1 tsp olive oil, salt and black pepper. Sear on a hot skillet until browned and set aside.
  • Crack eggs one at a time into the tomato mixture. Be sure to allow space in between each egg. Cover the pan or cook in a 350F oven for 10-15 minutes, or until the eggs are cooked through. Garnish with cilantro and spread Brussel sprouts evenly over the top of the dish.

Chef Tips

Portion: 1-1/2 cup stew + 1 egg

Nutrition

Calories: 180kcal | Carbohydrates: 17g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 180mg | Fiber: 7g | Sugar: 9g
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Categories: <600 calories/serving

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