Description
A delicious and easy one-pot shakshuka recipe perfect for busy weeknights, featuring poached eggs in a spicy tomato sauce.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 medium bell peppers, diced
- 3–4 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional)
- A pinch of cayenne pepper (optional)
- Salt and black pepper to taste
- 6 large eggs
- Chopped fresh parsley or cilantro for garnish
- Crusty bread for serving
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in diced bell peppers and minced garlic; cook for another 3-4 minutes.
- Add crushed tomatoes and tomato paste; stir to combine.
- Mix in spices and bring to a simmer, then reduce heat to low and cook for 10 minutes.
- Make wells in the sauce and crack the eggs into each well; cover and cook for 6-8 minutes until whites are set.
- Garnish with parsley or cilantro and serve with crusty bread.
Notes
This recipe is highly customizable; feel free to add other veggies or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 370mg