Shakshuka

30 minutes

350kcal

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A vibrant North African and Middle Eastern dish, shakshuka consists of poached eggs nestled in a spicy, aromatic tomato and pepper sauce. The combination of spices such as cumin and paprika adds depth, while the eggs provide a soft texture. Typically enjoyed for breakfast or brunch, shakshuka has found its way into American cafes, celebrating its communal aspect as it’s often served in a large skillet for sharing.

This dish is estimated to provide 350kcal based on the recipe below. Please consider to make the right choice for your health!

1. Preparation

Gather all the ingredients and measure them out.

Chop the onion finely.

Dice the bell pepper into small cubes.

Minced the garlic.

Chop the fresh parsley for garnish, setting some aside for later.

2. Cooking

Heat a large skillet over medium heat and add 2 tablespoons of olive oil.

Once the oil is hot, add the diced onion and sauté for about 5 minutes until softened.

Add the diced bell pepper and minced garlic to the skillet. Cook for an additional 3-4 minutes until the peppers are tender.

Stir in the canned diced tomatoes, tomato paste, cumin, paprika, salt, and black pepper. Mix well.

Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly.

Make small wells in the sauce with the back of a spoon and gently crack an egg into each well.

Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.

Remove from heat and sprinkle with chopped parsley before serving.

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