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A tasty, very filling dish of eggs poached in a spicy tomato sauce, shakshuka is wonderful whether served for a crowd or for one!
Servings 1 serving
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 medium bell pepper, chopped
- 1/4 teaspoon Diamond Crystal kosher salt plus a pinch for the eggs
- 1 teaspoon minced garlic
- 1/2 teaspoons paprika
- 1/2 teaspoons ground cumin
- Pinch cayenne pepper
- 1 large tomato, chopped (1 cup)
- 2 tablespoons water
- 1-2 large eggs
- Pinch freshly ground black pepper
- Pinch dried parsley for garnish
Heat the olive oil in a medium skillet over medium-high heat, about 2 minutes. Add the onion, bell pepper and salt. Cook, stirring often, until onion and peppers are soft, about 5 minutes.
Add the garlic, paprika, cumin and cayenne pepper. Cook, stirring, 30 seconds, until fragrant. Reduce heat to medium and stir in the tomato and water. Cook 10 more minutes over medium heat, stirring often, to allow the sauce to thicken and flavors to meld.
Break the eggs on top of the shakshuka. Cook, uncovered, until the whites are set and the yolks are still soft, 5-10 minutes.
Season the eggs with a pinch of kosher salt and freshly ground black pepper, sprinkle with dried parsley, and serve.
Calories: 354kcal | Carbohydrates: 21g | Protein: 16g | Fat: 24g | Saturated Fat: 5g | Sodium: 554mg | Fiber: 5g | Sugar: 7g