|Serving Size:||1 individual skillet|
|Prep Time:||15 mins|
|Total Time:||1 hour|
NUTRITIONAL INFORMATION300 Calories; 32 g Carbohydrates; 16 g Fat; 1.5 g Saturated Fat; 15 g Protein; N/A Cholesterol; 10 g Fiber; N/A Potassium; 410 mg Sodium; N/A Added Sugars
For the Sauce:
2 tsp Olive Oil
1/4 cup Shallots, Peeled and Minced
1 tsp Minced Garlic Cloves
1 1/2 tsp Ground Cumin
1 1/2 tsp Ground Cinnamon
3 lb, 8 oz Canned Crushed Tomatoes,
(No Salt Added)
For the Crema:
1/4 cup Frozen Avocado Pulp
1/4 cup Fat Free Greek Yogurt
For the Shakshuka:
18 ea Wheat Crackers
1/2 tsp Salt
12 ea Separated Eggs, White Only
2 cup Avocado, Diced
1. Make the Cumin Spiced Tomato Sauce: Sweat shallots and garlic in olive oil until translucent. Add cumin and cinnamon and cook until fragrant. Add crushed tomatoes and bring mixture to a simmer. Let cook for 30 minutes, or until thick and reduced.
2. Make the Avocado Crema: Combine yogurt and avocado in food processor.
3. Make the Shakshuka: Add Cumin Spiced Tomato Sauce to each greased oven proof skillet. Make two indentations in the sauce, add 2 egg whites into the pan and season, dividing the salt evenly across. Bake at 350F until whites are just beginning to set at the edges, about 4 minutes. Remove from oven and top with diced avocado. Place back into oven and bake until whites are entirely set, about 6 additional minutes. Garnish with a dollop of Avocado Crema. Serve alongside brown rice crackers, or another whole grain alternative.
|Tips & Notes|