Ingredients
- Pinch of saffron threads (Order Here)
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 cloves of garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/4 teaspoon ground cinnamon
- 4 large eggs
- Fresh parsley, for serving (optional)
- Feta cheese, for serving (optional)
- Salt and pepper, to taste
Instruction
- In a big skillet over a moderate flame, heat the olive oil. Cook the onion and garlic for about 5 minutes or until tender.
- Cook for one minute after adding the saffron, cinnamon, and cumin.
- Add the salt, pepper, and diced tomatoes. The mixture simmers for ten minutes.
- Make four wells in the tomato mixture with a spoon. Add an egg to each well.
- When the egg whites are set, but the yolks are still runny, cover the skillet and cook for about 5 minutes.
- Garnish the shakshuka in dishes with feta cheese and fresh parsley.
Nutritional Information
Per Serving
| Calories | 267 kcal | Total Fat | 15 g |
| Sodium | 278 mg | Carbohydrates | 17 g |
| Protein | 16 g | Calcium | 113 mg |
| Cholesterol | 312 mg | Iron | 4 mg |
| Vitamin A | 4765IU | Vitamin C | 141 mg |
