Ingredients for Shikshuka Scrambled Eggs And Tomatoes
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How to Make Shikshuka Scrambled Eggs And Tomatoes
- Finely chop 1/2 medium onion.
- Spray a medium saucepan with cooking spray and cook the onion over medium heat until softened, about 3 minutes.
- Add 1 (28 ounce) can crushed tomatoes, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika (or your favorite spices). Cook for 1 minute, stirring occasionally.
- Crack 4 large eggs directly into the saucepan. Cook, stirring gently, until the eggs are set but still slightly moist, about 3-4 minutes. The eggs should have a beautiful red-orange hue from the tomatoes.
- Serve immediately with warm pita bread, crumbled cheddar cheese (about 1/4 cup per serving), and sliced olives (about 4-6 per serving).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
14g
Fat
15g
Carbs
2g
