Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make.
⏲ Prep:10 mins Cook:20 mins 🍽 Serves: 6
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▢ 2 tablespoons olive oil
▢ 1 medium onion, diced
▢ 1 red bell pepper, seeded and diced
▢ 4 garlic cloves, finely chopped
▢ 2 teaspoon paprika
▢ 1 teaspoon cumin
▢ ¼ teaspoon chili powder
▢ 1 28-ounce can whole peeled tomatoes
▢ 6 large eggs
▢ salt and pepper, to taste
▢ 1 small bunch fresh cilantro, chopped
▢ 1 small bunch fresh parsley, chopped
INSTRUCTIONS
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1 Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and
onion and cook for 5 minutes or until the onion becomes translucent.
2 Add garlic and spices and cook an additional minute.
3 Pour the can of tomatoes and juice into the pan and break down the tomatoes using a
large spoon. Season with salt and pepper and bring the sauce to a simmer.
4 Use your large spoon to make small wells in the sauce and crack the eggs into each
well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5 Garnish with chopped cilantro and parsley.
CALORIES: 146KCAL | CARBOHYDRATES: 10G | PROTEIN: 7G | FAT: 9G | SATURATED
FAT: 2G | POLYUNSATURATED FAT: 1G | MONOUNSATURATED FAT: 5G | TRANS FAT: 1G
| CHOLESTEROL: 164MG | SODIUM: 256MG | POTASSIUM: 409MG | FIBER: 2G | SUGAR:
5G | VITAMIN A: 1371IU | VITAMIN C: 40MG | CALCIUM: 80MG | IRON: 3MG
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