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1/1 Photo of Paprika Tomatoes With Poached Eggs (Shakshouka)
Traditionally, cooks in Tunisia use a lot of olive oil when making this one-pan tomato and egg dinner, but this recipe has cut the oil way back in this lighter version. Serve with crusty bread. Recipe is from Sunset Edible Garden Cookbook.
Units: US | Metric
Serving Size: 1 (507 g)
Servings Per Recipe: 2