Description
A vibrant North African and Middle Eastern dish featuring poached eggs in a spicy tomato sauce, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (28 oz) diced tomatoes
- 4 large eggs
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until it shimmers.
- Add the diced onion and bell pepper to the skillet. Sauté for about 5 minutes, or until they become soft and fragrant.
- Stir in the minced garlic, cumin, and paprika. Cook for an additional minute, allowing the spices to bloom and release their aroma.
- Pour the diced tomatoes (with juices) into the skillet. Season with salt and pepper. Stir well and let the mixture simmer for 10-15 minutes, until it thickens slightly and the flavors meld.
- Create small wells in the tomato mixture and crack the eggs into these wells.
- Cover the skillet and cook for 5-8 minutes, or until the eggs are set to your liking.
- Garnish the shakshuka with freshly chopped parsley or cilantro and serve hot.
Notes
Customize your spices and try adding feta or greens for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: North African, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg