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Nutrition Facts
Serving Size 367 g
(Approx. 5 Servings)
Amount Per Serving
Calories 180 Calories From Fat 30
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 800 mg 33%
Total Carbohydrate 29 g 10%
Dietary Fiber 6 g 24%
Sugars 12 g
Protein 7 g
Vitamin A 80% Iron 10%
Vitamin C 70% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shakshuka with Sweet Potato
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
5  People

Ingredients

Recipe makes 5 Servings

1 Tbsp olive oil
1 cup(s) sweet onion, finely diced
1/2 cup(s) bell pepper, finely chopped
2 Tsp garlic, finely minced
1 Tsp cumin
1 Tsp hot smoked paprika
14 1/2 Oz H-E-B Mexican Style Stewed Tomatoes
1 (10.7 Oz) pkg. Veggie Noodle Co. Sweet Potato Spirals, roughly chopped
24 Oz Central Market Organics Primavera Pasta Sauce
5 large eggs
1/4 cup(s) flat leaf Italian parsley, finely chopped
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Instructions

1
Heat an empty cast iron skillet over medium heat.
2
When skillet is hot add oil, onion and bell pepper. Stir and cook for 6-8 minutes, or until onions start to get soft and translucent. Add garlic, cumin and smoked paprika. Stir and cook another minute.
3
Add stewed tomatoes and cover. Simmer for 3-4 minutes. Break up tomatoes with a spoon.
4
Add sweet potato spirals and stir to coat. Add primavera sauce and simmer for 5-6 minutes until sweet potato starts to soften slightly.
5
With the back of a large spoon make a well in the middle of skillet and gently break an egg in the middle. Repeat process with the remaining 4 eggs all around center egg. Cover with a lid and let eggs simmer for 7-9 minutes, or until white is set and yolk is still soft.
6
Sprinkle with chopped parsley and serve immediately with toasted or grilled naan bread if desired.

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