Egg Shakshuka Calories 360.00 Macronutrients Breakup (Per Serving) Protiens 18.00 Carbs 18.00 Fats 24.00 Fiber 4.00 schedulePrep15 mins outdoor_grillCook20 mins restaurantServes1 serves faceAuthorAdmin Ingredients: For 4 Serving 2 tablespoons vegetable oil 3 teaspoons green chilli paste 2 teaspoons tomato paste 1 small yellow onion, chopped 2 large red/green bell pepper, chopped 4-6 cloves garlic, depending on your preference 2 teaspoons ground cumin 1 teaspoon fresh basil or coriander leaves 400 gm (4-5 pcs) whole peeled tomatoes Salt and pepper to taste 4-6 large eggs ½ cup Greek yogurt ¼ cup sesame seed paste. 2 tablespoons lemon juice 2 tablespoons parsley, chopped Read more Instructions: Add oil to a large oven proof pan over medium heat. Add the chilli paste, tomato paste, onion, peppers and garlic and cook for 8-10 minutes or until the peppers and onions have softened. Add cumin, basil and tomatoes. Crush each tomato gently with your hands before adding to the pan. Stir, then simmer for 10 minutes or until the tomato sauce has thickened. Season to taste. Using a spoon, make 4 indents in the tomato sauce and gently break an egg into each one. Continue simmering for 8 to 10 minutes, or until the whites are set but the yolks are still runny. While the eggs are cooking, mix the yogurt, sesame paste and lemon juice together. Remove the pan from heat, pour the sesame paste yogurt over top, garnish with parsley and serve immediately.