Shakshuka is a Middle Eastern dish, made with fresh eggs, tomatoes, onions, garlic and peppers. The version I created is very similar but instead of the classic ingredients, it uses Slow Cooker Ratatouille as a base. Such a convenient way to use your veggie leftovers!
Ingredients
How to Make It
- In a medium nonstick skillet, over medium heat, warm the ratatouille with the water, mixing well, until it starts to simmer, about 3 minutes.
- Make four indents in the ratatouille with a spoon, so the eggs will stay in place and not run or break. Crack the eggs into the ratatouille, making sure the yolks stay intact, and sprinkle the egg yolks with the paprika and salt.
- Cover the skillet with a tight-fitting lid and cook until the egg whites are set and the yolks reach desired consistency. For runny yolks, cook for about 8 minutes; for hard yolks, cook for about 10 minutes. Serve hot with toasted Keto Paleo Almond Butter Bread.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 1018 kcal Calories from Fat: 558 kcal |
|
% Daily Value*
|
| Total Fat 62 g 177% |
Trans Fat 0.0 g |
carbohydrates 53 g 41% |
Dietary Fiber 19 g 50% |
Protein 37 g 74% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |