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Nutrition & Good Eating


I ate Shakshuka for the first time in Israel; however, since then I've also eaten a Greek version of Shakshuka that added feta cheese to the recipe.  In Israel Shakshuka is usually served for breakfast.  However, it can be eaten at any time of the day.  I make it for dinner in the summertime, when we're not in the mood for a heavy meal.

Israeli/Middle Eastern dish


2 tablespoon olive oil

  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 teaspoon pepper
  • 1 large can (28 oz) whole peeled plum tomatoes with juice
  • 1 teaspoon paprika, or to taste
  • ½ teaspoon chili powder
  • 4 large eggs
  • Pita bread


  1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic and onion, cook and stir until the onion has softened and appears glazed, about 5 minutes. Add the canned tomatoes, paprika and chili powder, stir.  Simmer for 20-25 minutes


  1. Make 4 wells in the mixture.  Break an egg into each well.  Cover and cook about 5 minutes, until the egg whites are set and the yolks begin to harden.





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Today is: April 19, 2019 - 4:27pm
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