Potato and Artichoke Shakshouka - 32g Carbs, 13g Fiber, 10g Sugar
From: Cara Lyons VIA www.cleaneatingmag.com
This Middle Eastern dish traditionally consists of eggs poached in
a tomato-based broth. To further enhance your satisfaction, we've
added artichoke hearts, roasted red peppers and potatoes, still
keeping the total time at 40 minutes! Try it for breakfast, lunch
or dinner.
Serves: 4
Hands-on time: 10 min
Total time: 40 min
CATEGORY: Under 45 Minutes, Vegetarian, Gluten Free
2 tsp olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
2 baking potatoes (such as russet), peeled and diced into 1-inch chunks
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked Spanish paprika
1/4 tsp kosher salt
1 26.46-oz box diced tomatoes (TRY: Pomì Chopped Tomatoes)
12 oz frozen artichoke hearts, quartered
1/2 cup jarred sliced roasted red peppers, packed in water
1/4 cup chopped fresh parsley, plus additional for garnish
4 large eggs
In a large, deep skillet, heat oil on medium. Add onion and saute,
stirring occasionally, until softened, about 3 minutes. Add garlic and
saute for 1 minute. Add potatoes, cumin, coriander, paprika and salt
and saute for 1 more minute.
Add tomatoes with juices, artichokes, red peppers and 1/2 cup water.
Stir to combine, increase heat to medium-high and bring to a boil.
Cover and cook until potatoes are tender, about 25 minutes.
Reduce heat to medium-low and stir in parsley. Carefully crack eggs
into skillet over top of potato mixture. Cover and cook for 5 minutes,
until eggs are just set. Garnish with additional parsley and serve
immediately.
Serves: 4
Serving Size: 1 cup potato mixture and 1 egg
Nutrition per Serving:
241 Calories, 8.5g Total Fat, 2g Sat. Fat, 4g Monounsaturated Fat,
1g Polyunsaturated Fat, 212mg Cholesterol, 32g Carbs, 13g Fiber,
10g Sugars, 13g Protein, 308mg Sodium
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