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Egyptian Chakshoka -Eggs In Tomato Sauce

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Ingredients

Adjust Servings:
olive oil
1 onion, chopped
3 large garlic, gloves minced
salt and pepper
1 pinch allspice
1/4 cup italian parsley, finely chopped
1 (8 ounce) can tomato sauce
16 ounces water
1/4 cup rice
6 eggs

Nutritional information

251.6
Calories
92 g
Calories From Fat
10.3 g
Total Fat
3.2 g
Saturated Fat
423 mg
Cholesterol
546.9 mg
Sodium
24.3 g
Carbs
2.1 g
Dietary Fiber
5.7 g
Sugars
15.3 g
Protein
388g
Serving Size

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Egyptian Chakshoka -Eggs In Tomato Sauce

Features:
    Cuisine:

    This recipe calls, for rice which may sound strange but, it truly is a yummy dish. give it a try!

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Egyptian Chakshoka – Eggs in Tomato Sauce, This recipe calls, for rice which may sound strange but, it truly is a yummy dish give it a try!, This recipe calls, for rice which may sound strange but, it truly is a yummy dish give it a try!


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    Steps

    1
    Done

    In Large Pan Add Enough Olive Oil to Cover Bottom of Pan, to the Heated Oil Add Onions, Garlic, Salt, Pepper and Allspice and Cook Till Translucent. Stir in Parsley and Continue to Cook 2-3 Min's Over Med Flame. Add Tomato Sauce and Water Simmer For About 5 Minutes, Check Seasoning. Add Rice and Cook on Md Low Till Rice Has Cooked About 15-20 Minutes, Add Water as Necessary, This Should Be Rather Saucy.

    2
    Done

    in a Plate Break Eggs and Gently Drop Them 1 at a Time Into the Sauce, Raise Temp to Medium Cover Pan Cook 2 3 Minuets Until the Yolk Is Covered by the Egg White.

    3
    Done

    Enjoy.

    4
    Done

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