Shakshouka Rotini

A couple days ago I came across a recipe I’d never heard of before but was immediately drawn to: shakshouka, a quintessential dish in North African, Arabic, and Israeli cuisine. Also, I love any excuse to crack an egg over something so I just had to try this recipe myself. It seems like the dish is typically eaten plain or with pita- but I chose to serve over Banza’s gluten-free chickpea rotini.

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This recipe will feed two emaciated people and also works well for next day leftovers- very aromatic and will inspire jealously among your coworkers

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Directions

Prepare the pasta according to package. Cook onion and mushrooms in olive oil over medium heat until translucent, then add diced jalapeño and garlic (cook about 2 minutes). Then add tomato paste, canned tomatoes, and all spices in the right column. Simmer at medium-low for about 10 minutes then add Swiss Chard and simmer 10 more minutes (optional: add a bunch of spinach at this stage for more greens). With a small spoon, carve out four holes in the mixture. Slowly crack the eggs into the pocket and turn heat back up to medium. Simmer for about 5 minutes covered or until eggs are no longer translucent. Serve on top of pasta or preferred carbohydrate!

Approximately 268 calories (half mixture) before pasta.

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