Description
A delicious North African and Middle Eastern dish made with poached eggs in a spicy tomato sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground 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, cooking until soft.
- Stir in garlic, cumin, paprika, and cayenne. Cook for 1 minute.
- Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
- Make wells in the sauce and crack eggs into the wells.
- Cover and cook until eggs are set, about 5-7 minutes.
- Garnish with fresh parsley before serving.
Notes
- Serve with crusty bread.
- Adjust spice levels to your preference.
- This dish can be made in advance and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg
Keywords: shakshuka recipe, poached eggs, tomato sauce