Description
A flavorful and comforting dish of eggs poached in a rich tomato and pepper sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- Salt and black pepper to taste
- 6 large eggs
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell peppers and cook until softened, about 5-7 minutes.
- Stir in garlic, cumin, paprika, and cayenne pepper (if using) and cook for 1 minute until fragrant.
- Pour in crushed tomatoes, season with salt and pepper, and simmer for 10 minutes, allowing the sauce to thicken slightly.
- Make six wells in the sauce and crack one egg into each well.
- Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny.
- Garnish with fresh cilantro or parsley before serving.
Notes
- Serve with crusty bread for dipping.
- Adjust spice level to your preference.
- For a creamier sauce, you can add a splash of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg
Keywords: Shakshuka, eggs, tomato sauce, breakfast, brunch, vegetarian, Middle Eastern