Shakshuka with cilantro tomato sauce
Eggs poached in spiced tomato sauce: a Middle Eastern supper that comes together in twenty minutes. This shelf's flavored sauce does the heavy lifting, so all you need is butter and eggs. Serve with bread to soak the yolk.
About 200 calories a serving, 12 g protein, 6 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 can (15 oz) onion, garlic & cilantro seasoned tomato sauce
Staples
- 1 tablespoon butter
- to taste salt
- to taste pepper
- 4 eggs
- Heat 1 tablespoon butter in a skillet over medium-high heat until foaming. Pour in the entire can of tomato sauce and bring to a simmer, stirring once. Taste and add salt and pepper as needed.
- Crack 4 eggs directly into the sauce, spacing them evenly. Lower heat to medium so the sauce simmers gently around the eggs without vigorous bubbling.
- Cook until the egg whites set but yolks remain runny, about 8 to 10 minutes. The whites will turn opaque and firm when done.
Note Swap the eggs for chickpeas if you prefer. Leftovers keep three days refrigerated and reheat gently in a skillet. Tear flatbread or toast into the sauce, or serve with rice to catch every drop of yolk.
On the label
WATER, TOMATO PASTE, MODIFIED CORN STARCH, SEA SALT, ONION, GARLIC, GREEN BELL PEPPER, NATURAL CORIANDER FLAVOR, CORIANDER
Goya, tomatoes, serving 61 GRM, package 8 oz. Ingredients as printed on the label.
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Cooks as onions, garlic, tomatoes. Half of it left? Use up the onions.