Description
This Shakshuka is a delightful dish featuring poached eggs in a spiced tomato sauce. With minimal prep, it’s perfect for a quick meal rich in flavor and nutrients!
Ingredients
Scale
- 1 tablespoon olive oil
- ½ large onion, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 (28-ounce can) whole peeled tomatoes, drain and reserve the juice
- Sea Salt, to taste
- black pepper, to taste
- 4 eggs, room temperature
- toppings: fresh parsley or cilantro and lemon wedges
Instructions
- Heat a 12-inch skillet over medium heat and add olive oil, heating until shimmering.
- Add the diced onion and bell pepper, then sauté for about 4–5 minutes until softened.
- Stir in minced garlic, ground cumin, smoked paprika, and chili powder; cook for a few minutes until the spices are fragrant.
- Add the drained whole peeled tomatoes to the skillet, breaking them into smaller pieces with a spoon.
- Raise the heat to bring the sauce to a gentle boil.
- Lower the heat and allow to simmer for 10–15 minutes, stirring occasionally and adding reserved tomato juice to reach the desired consistency.
- Season the sauce with sea salt and black pepper to taste.
- Use the back of a spoon to make small wells in the sauce, then crack an egg into each well.
- Turn the heat to low, cover, and cook for about 5 minutes until the egg whites are set and yolks are cooked to your preference.
- Garnish with fresh parsley or cilantro, then serve warm.
Notes
For a spicier dish, add more chili powder or a pinch of cayenne pepper.
Serve with crusty bread or pita to soak up the flavorful sauce.
Feel free to customize with additional vegetables or spices to suit your taste.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 275
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 186mg