Description
A simple and flavorful dish of eggs poached in a spiced tomato sauce, perfect for breakfast or brunch.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili flakes
- 1 can (400g) crushed tomatoes
- Salt and pepper to taste
- 4–6 eggs
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onion and bell pepper. Sauté until softened.
- Stir in minced garlic, cumin, paprika, and chili flakes. Cook for 1 minute.
- Pour in crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes.
- Make small wells in the sauce and crack eggs into them.
- Cover and cook until eggs reach desired doneness, about 5-7 minutes.
- Garnish with fresh parsley or cilantro before serving.
Notes
- Adjust spice levels to your preference.
- Serve with crusty bread or pita.
- You can add feta cheese or olives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 190mg
Keywords: shakshuka, eggs in tomato sauce, breakfast, brunch, vegetarian