Shakshuka Recipe
fromtheforkedspoon.comtheforkedspoon.com/spicy-poached-eggs-in-tomato-sauce
This easy shakshuka recipe features eggs gently poached in a rich, spiced tomato and red pepper sauce made with onion, garlic, cumin, paprika, and chili powder. It is a budget-friendly, one-pan meal that works for breakfast, brunch, lunch, or dinner. Serve it hot with crusty bread or pita for scooping up every last bite.
Ingredients
Instructions
Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the onion and diced red bell pepper and cook until softened, about 5 minutes. Stir often to prevent burning. Add the garlic and cook for 1 minute more, stirring constantly.
Add 1½ teaspoons paprika, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne (optional), plus 2 tablespoons of tomato paste. Stir well and cook for 30 to 60 seconds, just until fragrant.
Pour in the diced tomatoes with their juices and bring the mixture to a gentle simmer. Reduce the heat to medium-low. Continue simmering, stirring occasionally, until the sauce has thickened and reduced by at least half.
Use a spoon to make several small wells in the sauce. Crack one egg into each well.
Cover and cook for 6 to 10 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Remove from heat and garnish with chopped parsley, if desired, then serve right away.
Nutrition
- Calories
- 176 kcal
- Carbohydrate Content
- 9 g
- Protein Content
- 11 g
- Fat Content
- 11 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 279 mg
- Sodium Content
- 765 mg
- Fiber Content
- 2 g
- Sugar Content
- 4 g
- Trans Fat Content
- 0.03 g
- Unsaturated Fat Content
- 7 g
- Serving Size
- 1 serving
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