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Easy Shakshuka
This shakshuka recipe perfectly poaches eggs in a mildly spicy homemade tomato paprika sauce to make the popular Middle Eastern breakfast dish.
Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Instructions
- 01
Gather the ingredients.
- 02
Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
- 03
Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
- 04
Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
- 05
Enjoy!
Nutrition
per serving
- Calories
- 294
- Protein
- 13g
- Carbs
- 41g
- Fat
- 9g
- Fiber
- 4g
- Sugar
- 8g
- Sat. fat
- 2g
- Sodium
- 654mg
- Cholesterol
- 186mg
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