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Breakfast Sheshuka

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Submitted by [email protected]

YIELD

servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 2
SMALL SMALL TOMATOES
chopped
2 2
CLOVES CLOVES GARLIC
minced
1 1
SMALL SMALL ONIONS
chopped
5 5
LARGE LARGE EGGS
slightly beaten

Directions

Sauté onion and garlic in vegetable oil (preferably safflower or sunflower) until opaque and tender.

Add tomatoes, and cover.

Lower heat and cook until tomatoes are cooked to desired texture (best if not overcooked).

Add eggs and turn up heat. Cook until eggs are just dry (some prefer it still somewhat more moist).

Salt and pepper to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 110 52% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 264mg 88%
Sodium 91mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 17g
Vitamin A 14% Vitamin C 14%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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