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Make-Ahead Shakshuka Recipe | MyRecipes - PCOS-Friendly Recipe

Make-Ahead Shakshuka Recipe | MyRecipes
Servings: 6
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Cheryl Slocum To make ahead, complete step 1; then follow instructions below. Be sure to pierce the yolks (without breaking them) so they won't burst when microwaved.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 3 garlic cloves, minced
  • 1 1/2 cups unsalted crushed tomatoes
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 2 teaspoons sherry vinegar
  • 1 teaspoon paprika
  • Cooking spray
  • 6 large eggs

Instructions

  1. Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.
  2. Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.
  3. To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.
  4. To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. ­Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.

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