2 Serves
62 Mins
51 g
60 g
14 g
Prepare the grains by boiling them in a pot until tender, then drain and set aside.
Ingredients, vitamins, and health benefits
Long Grain Brown Rice
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ThaiVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
330 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
213 mg / 420 mgPhosphorus
361 mg / 1,250 mgPotassium
1552 mg / 4,700 mgSodium
1494 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
8 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat, then sauté diced onions and garlic until softened.
Stir in the canned tomatoes and spices, simmering the mixture until the sauce thickens.
Crack the eggs into the tomato sauce, cover the skillet, and cook until the whites are set but yolks remain runny.
Season the dish with salt and pepper, then serve the shakshuka over the prepared grains.
Cumin
Olive Oil
Onion
Garlic
Canned Tomatoes
Egg
Salt
Black Pepper
Vitamin A
30 µg / 900 µgVitamin C
17 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
330 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
213 mg / 420 mgPhosphorus
361 mg / 1,250 mgPotassium
1552 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48
g52
g28
g
Korean
SyrianZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
72 µg / 55 µgAlcohol
0 g