Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Cook Once, Eat for a Week
Shakshuka
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 601
- Total Fat
- 47 g
- Saturated Fat
- 15 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 8 g
- Sugar
- 17 g
- Protein
- 19 g
- Cholesterol
- 304 mg
- Sodium
- 1742 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 601
- Total Fat
- 47 g
- Saturated Fat
- 15 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 8 g
- Sugar
- 17 g
- Protein
- 19 g
- Cholesterol
- 304 mg
- Sodium
- 1742 mg
Ingredients
Classic Marinara Sauce:
Directions
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, bell pepper, crushed red pepper and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the coriander and cumin and cook, stirring, for 1 minute. Add the Sauce and bring to a simmer. Turn the heat to low. Crack an egg into a small bowl, make a divot in the sauce, and add the egg. Repeat with the remaining eggs, spacing them evenly around the skillet. Sprinkle the feta on top, avoiding the yolks so as not to break them.
- Transfer the skillet to the oven and bake until the egg whites are just set, 10 to 13 minutes. Sprinkle with the parsley and serve immediately.
Classic Marinara Sauce:
Yield:
8 cups
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
