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EatingWell
Baked Eggs, Tomatoes & Chiles (Shakshuka)
This popular Israeli breakfast or brunch skillet recipe features eggs cooked on a bed of roasted tomato sauce. Serve with warm crusty bread and hot sauce.
Kathy Gunst

Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate tomato sauce for up to 4 days.
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Serving Size:
1 egg & 1 cup sauce Per Serving:
330 calories; protein 12.8g; carbohydrates 19.2g; dietary fiber 4.9g; sugars 11.5g; fat 23.6g; saturated fat 6.4g; cholesterol 202.7mg; vitamin a iu 3541.6IU; vitamin c 102.8mg; folate 91.7mcg; calcium 179.6mg; iron 2.6mg; magnesium 56.3mg; potassium 964.7mg; sodium 699.5mg; thiamin 0.2mg.
Exchanges:
3 1/2 vegetable, 1 1/2 medium-fat meat, 3 fat
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