Shakshouka

shakshouka

Actual Picture

1/4 an onion (15cal)
1/2 a bell pepper (50cal)
5 mushrooms (15cal)
1/2 jalepeno pepper (2cal)
1/2 clove garlic minced (2cal)
1 garlic clove pressed (4cal)
1/2tsp cumin
1/8tsp oregano
1/8tsp paprika
pinch of cayenne pepper powder
2 large tomatoes (72cal)
1 egg (80cal)
salt
pepper
cilantro
0 calorie cooking spray

Total: 240 calories


Spray cooking spray on pan. Saute garlic, onions, mushrooms till clear or looks done.
Add spices and coat everything.
Put tomato in and break it up with spatula.
Add bite sized bell pepper and chopped up jalepeno pepper.
Bring to a boil, reduce heat and simmer for 15 minutes.
Remove cover, increase to medium heat while stirring and cook for 5 minutes or until it thickens.
Add salt and pepper to taste.
Slowly pour egg in, make sure the white first and the yolk last. The yolk should be on top.
Cook until egg yolk is soft but not hard, or however you like it.
Garnish with cilantro.

This is my first time ever hearing about shakshouka, it's from an Arabic origin.
I was just browsing recipes and happen to come across it so decided to make it.
Quickly made and makes a good lunch. 1/2tsp thyme is also optional, which I didn't have at the time.