Shakshuka
Ingredients
The base
-
2
tablespoons
grape seed oil
-
1
each
poblano pepper, diced
-
1
each
red pepper, diced
-
1
each
yellow pepper, diced
-
1
cup
diced sweet onion
-
2
cloves
garlic, minced
-
1
teaspoon
smoked paprika
-
1
teaspoon
ground cumin
-
2
cans (14 oz)
diced fire roasted tomatoes
-
to taste
salt
-
to taste
pepper
The eggs and toppings
-
6
eggs
-
⅓
cup
crumbled queso fresco
-
¼
cup
diced fresh cilantro
-
¼
cup
diced green onion
Instructions
- Preheat the oven to 375°F.
- Heat a cast-iron skillet over medium-high heat and add the grape seed oil.
- Add the onion and cook until softened, about 3 minutes.
- Stir in the garlic, poblano pepper, red pepper, and yellow pepper, cooking until tender, about 5-6 minutes.
- Add the smoked paprika, cumin, salt, and pepper, and stir to combine.
- Add the diced tomatoes and simmer for about 5 minutes.
- Gently crack the eggs over the tomato mixture, seasoning with salt and pepper.
- Transfer the skillet to the oven and bake until the eggs are just set, about 7 to 10 minutes.
- Garnish with cilantro, queso fresco, and green onion before serving.
Nutrition Facts (estimated)
Servings
6
Calories
216
Total fat
13g
Total carbohydrates
14g
Total protein
11g
Sodium
389mg
Cholesterol
199mg
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