Vegetarian

shakshouka-spicy tomato and pepper stew takes several minutes to prepare.

shakshouka-spicy tomato and pepper stew takes several minutes to cook.

shakshouka-spicy tomato and pepper stew makes 4 servings.

The ingredients for shakshouka-spicy tomato and pepper stew are:

* Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
* Green Peppers (bell peppers), 3 cup, chopped
* Onions, raw, 1 large
* Garlic, 3 cloves
* Fried Egg, 4 large
* Olive Oil, 2 tbsp
* Red Ripe Tomatoes, 3 cups, whole tomatoes from a large can
sumac-to taste
cumin- to taste
ancho pepper-to taste
cayan pepper- to taste
or other hot peppers

Here is how you make shakshouka-spicy tomato and pepper stew:

chop the eggplant into small pieces and generously salt the pieces in a colander over a bowl or in the sink. chop the onions and put them in a pre heated large skillet with 2 tablespoons of olive oil. saute until translucent then add garlic and chopped peppers (small pieces). saute for a few min the peppers will still be crisp. add the rinsed eggplant and the tomatoes. add your desired spices. cover and simmer for 15 min. either in a casserole dish or in the skillet add the eggs. make 4 holes with a back of a spoon in the mixture crack an egg in each hole. cook for about 10 min or desired doneness. if using a casserole dish pre heat the oven to 400. Number of Servings: 4Recipe submitted by SparkPeople user JFREE456.

The nutritional information for shakshouka-spicy tomato and pepper stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 257.8

• Total Fat: 14.7 g
• Cholesterol: 210.2 mg
• Sodium: 7,186.9 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 6.4 g
• Protein: 10.2 g