Egg Shakshuka
Shakshuka is a popular Middle Eastern dish made with eggs poached in a tomato and pepper sauce, flavored with spices like cumin and paprika. It is a healthy and flavorful breakfast or brunch option that is vegetarian and gluten-free. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg Allergy
Nutrition Facts
Per serving
Energy
127 kcal
Protein
3 g
Carbs
16 g
Fat
5 g
Fiber
4 g
Ingredients
Olive Oil
1 tsp (5g)
Onion Finely Chopped
0.5 small cup (50g)
clove garlic
1 tsp (5g)
Ground Cumin
1 tsp (2g)
Paprika powder
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.25 tsp (1.25g)
Red Bell Pepper
0.25 cup, chopped (50g)
Chopped Tomato
0.5 cup (100g)
Fresh Parsley (chopped)
1 tbsp (5g)
Egg, poultry, whole, raw
2 medium (100g)
Instructions
Cooking Steps
Heat olive oil in a large skillet or cast-iron pan over medium heat.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped garlic and sauté for another minute until fragrant.
Add chopped red bell peppers, ground cumin, smoked paprika to the skillet. Stir well.
Add chopped tomatoes to the skillet and stir well. Season with salt and black pepper to taste.
Cover the skillet with a lid and let it simmer for 10-15 minutes until the sauce thickens.
Once done, create 2 small wells in the sauce with a spoon and crack an egg into each well. Cover the skillet again and let it cook for 5-7 minutes until the eggs are cooked to your desired level of doneness.
Garnish with fresh parsley and serve hot..
NotesNutritional values are approximate and may vary depending on the specific ingredients used.