Shakshuka
Ingredients
The base
-
3-4
tablespoons
oil
-
1
medium
onion, diced
-
3-4
cloves
garlic, finely chopped
-
1
large or 2 small
bell pepper, seeded and diced
-
1
28-ounce can
whole peeled tomatoes
-
1
teaspoon
cumin
-
2
teaspoons
paprika
-
½
teaspoon
chili powder
-
to taste
salt and pepper
The eggs and herbs
-
5-6
large
eggs
-
¼
cup
chopped fresh cilantro
-
¼
cup
chopped fresh parsley
For serving
-
as needed
avocado slices
-
as needed
bread
-
as needed
crumbled cheese
Instructions
- Heat a large cast-iron or sauté pan over medium heat and add oil.
- Once the oil is hot, sauté diced onions and garlic until fragrant.
- Add diced bell pepper and cook until soft and slightly browned.
- Smash the whole tomatoes in the pan along with their juice and add spices.
- Bring to a boil, then reduce heat and cook while stirring for a few minutes.
- Season with salt and pepper to taste.
- Make small wells in the mixture and crack an egg into each well.
- Simmer until the eggs are cooked to your desired doneness.
- Serve immediately topped with cilantro, avocado, and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
5
Calories
190
Total fat
13g
Total carbohydrates
12g
Total protein
8g
Sodium
79mg
Cholesterol
164mg
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