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Shakshuka

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Tangy fire-roasted tomato sauce, red peppers, tofu scramble, parsley, CT feta, over brown rice.

Short history: There is some confusion about the origins of Shakshuka. Some believe that it came from Ottoman Turkey, while some believe it came from Morocco, and some think Yemen. Wherever it came from, Shakshuka is typical of the flavors of North Africa and Arab cuisine. The tomatoes and red peppers in this dish provide you with vitamin C, vitamin B6, potassium, and magnesium, and the rice helps to lower cholesterol and prevent blood clots.

Reheating instructions: Warm in a pan over medium for 2 minutes or microwave on high for 2 minutes

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