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Simple One-Pan Shakshuka (Pantry Remix)

Name: Simple One-Pan Shakshuka (Pantry Remix)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 6 whole Garlic; 28 ounce Milk; 1 whole onion, diced; 1 whole bell pepper, chopped; 2 whole garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 tablespoon olive oil; 1 loaf crusty bread

A pantry-adapted take on Simple One-Pan Shakshuka — uses Garlic instead of eggs, Milk instead of canned diced tomatoes. Nutrition is approximate.

Prep 10 minCook 20 minTotal 30 min3 servingseasy

budget-friendlyvegetarianone-panquickPantry Remix

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Ingredients

Garlic6 whole
Milk28 ounce
onion, diced1 whole
bell pepper, chopped1 whole
garlic cloves, minced2 whole
ground cumin1 teaspoon
paprika1 teaspoon
olive oil1 tablespoon
crusty bread(optional)1 loaf

Instructions

1
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until soft (about 5 minutes).
2
Add the garlic, cumin, and paprika, stirring for 1 minute to release the aromatics.
3
Pour in the Milk with their juices. Simmer for 10 minutes until the sauce slightly thickens.
4
Use a spoon to make 6 small wells in the sauce. Crack an egg into each well.
5
Cover the skillet and cook on medium-low heat for 5 to 8 minutes, or until the egg whites are set but the yolks remain runny.
6
Garnish with black pepper and serve directly from the skillet with warm crusty bread if desired.

Nutrition

Estimated, per serving

220kcal

Calories

14g

Protein

16g

Carbs

12g

Fat

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