Shakshuka with Poached Eggs

Name: Shakshuka with Poached Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 small chili pepper, finely chopped (optional); 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper, to taste; 4 large eggs; 2 tablespoons fresh parsley or cilantro, chopped; 1/3 cup feta cheese, crumbled (optional)

fromprimespatula.com primespatula.com/recipes/shakshuka-middle-eastern-eggs

Poached eggs simmered in spiced tomato sauce with onions, peppers, and aromatic cumin, paprika, and coriander.

35 min

cook 25 min

Middle Eastern

4.7 (128)

Ingredients

Instructions

Heat olive oil in a large skillet or sauté pan over medium heat.
Add diced onion and bell pepper; cook for 5–7 minutes until softened.
Stir in garlic and chili pepper; sauté for 1 minute until fragrant.
Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir to combine thoroughly.
Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens nicely.
Make 4 wells in the sauce. Crack an egg into each well without breaking the yolks.
Cover the pan and cook for 6–8 minutes, or until eggs are just set but yolks remain runny.
Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta, if using. Serve immediately with crusty bread or warm pita for dipping.

Nutrition

Calories: 220 calories