Description
A traditional Middle Eastern dish of poached eggs in a spicy tomato sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 6 large eggs
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion and bell pepper. Sauté until soft.
- Add garlic, cumin, paprika, and cayenne. Cook for 1 minute.
- Pour in crushed tomatoes. Simmer for 10 minutes.
- Make wells in the sauce and crack eggs into them.
- Cover and cook until eggs are set.
- Season with salt and pepper. Garnish with parsley.
Notes
- Serve with bread for dipping.
- You can add feta cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg
Keywords: shakshuka recipe, poached eggs, tomato sauce