Description
A comforting and flavorful meal made with poached eggs in a spicy tomato sauce, perfect for brightening up any breakfast table.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (28 ounces) diced tomatoes
- Salt and pepper to taste
- 4 large eggs
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and bell pepper; cook for another 5 minutes.
- Stir in cumin and paprika. Cook for 1 minute until fragrant.
- Add the diced tomatoes, salt, and pepper, then simmer for about 10 minutes until sauce thickens.
- Make small wells in the sauce and crack the eggs into the wells.
- Cover and cook until the eggs are set to your liking, about 5-8 minutes.
- Garnish with fresh parsley before serving. Enjoy!
Notes
For a healthier twist, use less oil and add more veggies like spinach or zucchini. Leftover sauce can be used as a base for pasta or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 275mg
Keywords: shakshuka, breakfast, easy recipe, vegetarian, comfort food